Salmon with Lentils, Quinoa & Kale

In a medium size bowl, whisk together the balsamic vinegar, honey, mustard and salt. Gradually whisk in oil to create a thick emulsion and then add water to thin it out to a pourable dressing consistency and set aside.

Cook the Superblend Protein according to on-pack directions and set aside. Keep warm.

Bring a large pot of salted water to the boil, add the kale and simmer for 2-3 minutes or until just tender, drain well and set aside.

Season the salmon pieces with a little salt on the skin side. In a large non-stick frying pan, heat 1 teaspoon of oil and fry salmon skin side down for 2-3 minutes, then turn and cook for another 1-2 minutes on the other side.

While the salmon is cooking, heat the remaining 2 teaspoons of oil in another frying pan and gently sauté the garlic and chilli for 1 minute. Add the kale and Superblend mix and stir-fry for another minute or two. Mix in half the dressing made earlier.

Divide the kale mixture between 4 plates, top with the salmon pieces and drizzle with the remaining dressing. Sprinkle with spring onions and coriander to serve.