For 4 people

For the salad:
180g of green lentils from Puy
2 mackerel fillets
½ pink Florida grapefruit
½ lawyer
1 spring onion

For the sauce:
2 tablespoons of olive oil
½ tablespoon cider vinegar
½ tablespoon of mustard
3 gherkins
3 tarragon leaves
1 tablespoon of capers
½ tsp. green pepper
Salt and pepper

Cook lentils according to package directions, taking care to salt the water at the end of cooking. Rinse to cool and stop cooking.
Prepare the sauce, cut the gherkins into very small cubes, finely chop the tarragon, coarsely chop the capers and green pepper and mix with the oil, vinegar and mustard.
Crumble the mackerel, peel the grapefruit segments (remove any skin from around the segments) then cut them into thirds, cut the avocado into small cubes and chop the spring onion.
Mix all the ingredients of the salad and add the dressing.

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