Ingredients

Steps

• Heat 15ml of olive oil in a pan and fry the onion and garlic until softened.
• Stir in the lentils, yellow peas, and mustard until combined.
• Add the vinegar, walnut oil, remaining olive oil, and season with salt and pepper.
• Mix in the walnuts, mint, and parsley then remove from the heat.
• Spoon the mixture onto plates, top with trout and watercress, and drizzle with soured cream.