For the salad I use sprouted lentils and chickpeas. Sprouted lentils & chickpeas have even more nutritional value that their dried counterparts. They also have a great texture. They are already soft, so I simply boil them for 2 minutes until they are warm but still have their crunch. Look for sprouted legumes at health food stores. If you can't find any, use lentils that have been boiled until soft (about 15 minutes) and canned chickpeas.
Start to finish 30 minutes. Serves 2.
2 200g (7oz) salmon fillets
100g (3/4 cup) sprouted lentils
100g (3/4 cup) sprouted chickpeas
75g (2 1/2 oz) green curry paste
250ml (1 cup) coconut milk
1. Cut each salmon filet lengthwise down the middle, stopping before the end, leaving the 2 halves attached. Unfold each filet, season with salt & pepper and then roll into a spiral. Use a toothpick to hold the filets together.
4. In a blender, combine the avocado, 25g green curry paste, coconut milk & the juice of half a lemon and half and lime. Blend until smooth.
5. Brings 2L of salter water to a boil in a pot, 1 lemon cut in half and reduce to a gentle simmer. Add the salmon and poach for 8 minutes.
6. Spoon the avocado puree into the center of 2 plates and then place a pile of the lentils & chickpeas over the avocado. Place the salmon on top and garnish with a small handful of watercress.