First, make a salsa by blitzing a good handful of parsley, a bunch of basil leaves and several sprigs of dill,
together with a chopped clove of garlic, a tsp Dijon mustard and enough olive oil to make a smooth spoonable paste.
Decant to a dish and stir in a couple of Tbs finely chopped red onion and a Tbs of rinsed capers. Set aside while
you continue with the rest of the dish. Put 120 g green lentils on to boil with a couple of bay leaves and a ½ tsp
thyme leaves. Simmer for 20 minutes (or however long it says on the packet), drain, discarding the bay leaves,
and set aside. Squeeze the meat from 4 – 5 good pork sausages and mix with a Tbs of crushed fennel seeds and ½ tsp
cayenne pepper, adding a little sea salt and freshly ground black pepper. Form into small meatballs and fry until
golden brown all over, scoop out and keep warm in a hot oven. Finely chop a banana shallot, a carrot and half
a bulb of fennel and fry gently for 10 minutes until softened, Stir in the drained lentils, season with a little
sea salt and freshly ground black pepper, and keep warm while you cook the scallops. Pat them dry and season,
brush with a little olive oil and place into a very hot frying pan, without any extra oil, and fry for about
1 minute on each side, until golden brown and the flesh is just opaque. To serve, stir a couple of Tbs salsa
into the lentils and spoon onto warm plates, then add the sausage balls around the edge, with the scallops
in the centre. Drizzle over some more of the salsa and enjoy!