Directions

To make the sauce, strain yoghurt overnight in a fine mesh strainer or cheesecloth in order to remove liquid. Whisk in curry, mint and honey.

Wash lentils in a fine mesh strainer. Place in pot of 1-quart (1L) cool, salted water and bring to a simmer. Cook until tender, drain and reserve on a sheet pan.

Clean artichokes by removing the tough outer leaves and stem. Cook in salted water with 2 lemon halves. Bring to a simmer and cook until tender, but not falling apart.

Shock artichokes in ice water and when cooked, drain and sprinkle with lemon juice and olive oil. Reserve.

Rough cut spinach and reserve.

Season the salmon with salt and pepper and liberally spray the fish with vegetable spray. Spray clean grill surface with vegetable spray. Cook on both sides until the fish is slightly translucent in the centre.

In a hot sauté pan, put 1 ounce (15mL) of olive oil; add the lentils, baby artichokes, olives, and spinach. Season with salt and pepper and moisten with chicken stock a little at a time until mixture is hot.

Place lentil mixture in the middle of the plate, place artichokes and olives around and lay the fish on top of the lentils. Drizzle curry mint yoghurt sauce over the fish.