Aleppo pepperpaprika, sumac or mild chilli powder, to sprinkle
salt and freshly ground black pepper
Rinse the puy lentils and place in a saucepan. Cover with about 2cm of water and bring to the boil. Lightly salt the water, reduce the heat and simmer for about 15 minutes until just tender.
Remove the cabbage leaves from the cabbage, cut away and discard the tough centre stem. Shred the leaves and cook them in lightly salted boiling water for 4-5 minutes until just tender.
Poach the eggs, bring a frying pan of water almost to the boil, then reduce the heat so that it is barely simmering. Crack the eggs into a small dish or cup then slip into the water. Poach for 3 minutes – Use a timer!
While the eggs poach, drain the lentils and drizzle with about 1 tablespoon of oil, no need to be exact. Toss to coat in the oil then scatter over the serving plates.
Drain the cabbage, and return to the pan. Add the garlic and toss in another tablespoon or so of oil, then scatter over the lentils.
Arrange some strips of smoked salmon on the plates and sprinkle with chopped parsley.
Lift the eggs out of the water with a draining spoon and place in the centre of the salad. Drizzle with a little more oil, season with black paper and a sprinkling of Aleppo pepper.