Tip the breadcrumbs into a bowl. Finely chop the parsley leaves and stalks and slide into the bowl. Finely grate in the lemon zest. Pour 1 tsp olive oil into the breadcrumbs, along with a pinch of salt and pepper. Stir well to mix. Set aside.

Drain and rinse the lentils. Shake dry and tip into a large bowl. Finely chop half the rocket leaves and add to the lentils. Peel the garlic clove and grate it into the lentils. Squeeze in the juice from half the lemon and pour in 1 tbsp olive oil. Add a generous pinch of salt and pepper and stir. Set to one side.

Warm your grill to a medium-high heat. Arrange the trout fillets on a baking tray or roasting tin, skin-side up. Gently press the parsley breadcrumbs onto the top of the trout fillets. Tuck the whole cherry tomatoes around the fish. Scatter the pumpkin seeds over the tomatoes, along with a little salt and pepper.

Slide under the grill for 4-6 mins, till the trout is cooked through and flakes easily when pressed with a fork, and the tomatoes are slightly blistered and charred.

Spoon the tomatoes and seeds into the lentils and stir well. Pile the tomato and lentil salad onto plates and top with the trout. Scatter over the remaining rocket and serve.