Crisp Fish with Pumpkin and Lentil Salad

Lentils: Cook the lentils in a pan of boiling, salted water until tender. Drain well.

Heat the oil and butter in a sauté pan and cook the pumpkin, onion and garlic until the vegetables are tender. Add the remaining ingredients and the cooked lentils. Season and gently combine.

Fish: Cut the fish into 10 cm long pieces and sprinkle both sides with sea salt, freshly ground pepper and curry powder.

Dip the rice paper rounds one at a time into hot water to soften then place on a tea towel. Sprinkle with chives and place a fish fillet on top. Fold in the sides and fold to enclose like a parcel. Repeat with the remaining rice paper and fish fillets.

Heat the olive oil and butter in a sauté pan. Add the fish parcels and cook for 2-3 minutes each side or until the rice paper is golden and crisp and the fish is tender. Cooking time depends on the thickness of the fish.

To serve: Spoon the salad onto serving plates and top with a piece of fish. The salad can be served warm or at room temperature. Garnish with lemon wedges.