- Step 1
Preheat the oven to 170°C.
- Step 2
Place the lentils in a saucepan with 3 cups (750ml) water and bring to a simmer over medium heat. Reduce the heat to medium-low and cook for 20-25 minutes until tender. Drain and set aside to cool.
- Step 3
Meanwhile, brush the pita with a little olive oil and dust with half the sumac.
- Step 4
Cut into triangles, then place on a baking tray and bake for 5-6 minutes until golden and crisp. Remove the pita from the oven, transfer to a wire rack and set aside to cool completely.
- Step 5
Crush half the blackberries with the lemon juice and honey. Season, then add the olive oil and whisk to combine. Set the dressing aside.
- Step 6
Combine the lentils, pita chips, trout, cucumber, endive, onion, mint, watercress sprigs and remaining blackberries in a bowl. Drizzle with dressing, scatter with goat’s cheese, micro cress, if using, and remaining 2 tsp sumac, then serve.
Puy-style lentils (also called French-style) are a small nutty lentil that hold their shape when cooked.
Micro cress is available in punnets from the greengrocer.