140 g (5 oz) Puy lentils
150 g (5½ oz) peppered smoked mackerel fillet, skinned and flaked into large pieces
3 spring onions, thinly sliced on the diagonal
85 g (3 oz) watercress sprigs
1 large pear, preferably red-skinned, cored and thickly sliced
Lime dressing
2 tbsp extra virgin olive oil
grated zest and juice of 1 lime
1 tsp Dijon mustard
1 tbsp clear honey
salt and pepper