Garnet Lentil Mix on Rocket with lime Salmon

Lentil mix:

1. 1 Squeeze the lemon and stir the lemon juice with olive oil (1 tablespoon), salt and pepper to make a dressing.
2. Cut the onions and garlic, halve the cherry tomatoes and fry in oil in a large pan or wok. Sweat for three to four minutes. Then stir in the canned lentils, add the lemon dressing and fry for another four minutes. Fold in half of the pomegranate seeds and rocket. Cut the sheep’s cheese into slices, heat it in a non-stick pan and melt it gently.
3. Spread the rest of the rocket on a plate as a base. Arrange the lentil mix on top and put the warm sheep cheese on top. Garnish with a few pomegranate seeds

Lime foam Lime foam:

1. Finely dice the shallot, heat it with butter and then fry the shallot in it until translucent. Then deglaze with white wine and reduce by about half over the heat. Then add the cream and reduce the stock by half again. Then add the lime juice and season with salt, pepper and a pinch of sugar and bring to the boil.
2. After the sauce has boiled, remove it from the stove and add ice-cold butter until the desired consistency is achieved. Then mix up with a hand blender and add some lime zest if necessary.

Salmon:

1. Soak the salmon in salted water for 10 minutes (1 tablespoon of salt per cup of water), then place the salmon in an oiled dish. Then pour a little oil over the salmon and season with salt and pepper. Preheat the oven to 175 degrees and convection. Then cook the salmon in the oven for 15 minutes, after 15 minutes check the salmon in the middle to see if it is done.
2. Place the salmon next to the already prepared lentil mix on rocket and pour the lime foam over it.