Ensalada caliente de salmón ahumado, nectarina y lentejas

Boil the lentils in salted water for about 15 minutes. Drain when they are cooked.

Destone the nectarine and cut it into wedges. Slice the courgette into half-moons. Chop the mint leaves.

Heat a frying pan with olive oil and add the zucchini, cook for about 3 min. Then add the nectarine and cook for another 2 min.

Remove the skin from the salmon and flake it into the pan, cook for 2 more minutes. Mixed with lentils and mint. Season with balsamic Modena vinegar, salt and pepper.

Scatter the walnuts on top and enjoy!!