Salmon & Puy lentil salad with olive dressing

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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1. Video tutorial: Making vinaigrette

1. Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
2. Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
3. Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

PER SERVING

530 kcalories, protein 33g, carbohydrate 35g, fat 30 g, saturated fat 5g, fibre 12g, salt 2.6 g

Latest comments and suggestions

• Tansy

  16 April 2009

  Tansy rated and commented on this recipe

  

  We really enjoyed this vitamin-packed salad. Perfect for a warm spring day!

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• Rachana

  22 April 2009

  Rachana rated and commented on this recipe

  

  Loved this salad wouldn't change a thing!

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• Belkey

  09 June 2009

  Belkey rated and commented on this recipe

  

  I went to make this salad thinking I had olives, but unfortunately not! Really liked the capers and basil in the dressing & also added a squeeze of lemon juice.

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http://www.bbcgoodfood.com/recipes/10204/

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Ingredients

FOR THE DRESSING

• 85g Kalamata olives , stoned
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 small garlic clove , crushed
• 1 tsp Dijon mustard
• 2 tbsp chopped basil (or a dash of pesto)
• 1 tbsp small capers

FOR THE SALAD

• 200g pack fine green beans , halved
• 3-4 eggs (depending on how much salmon you have)
• 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
• 4 large tomatoes , deseeded and roughly chopped
• 175g-200g cooked leftover salmon , flaked into large chunks
• good handful rocket leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 6 mins

Ingredients

FOR THE DRESSING

• 85g Kalamata olives , stoned
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 small garlic clove , crushed
• 1 tsp Dijon mustard
• 2 tbsp chopped basil (or a dash of pesto)
• 1 tbsp small capers

FOR THE SALAD

• 200g pack fine green beans , halved
• 3-4 eggs (depending on how much salmon you have)
• 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
• 4 large tomatoes , deseeded and roughly chopped
• 175g-200g cooked leftover salmon , flaked into large chunks
• good handful rocket leaves

PER SERVING

530 kcalories, protein 33g, carbohydrate 35g, fat 30 g, saturated fat 5g, fibre 12g, salt 2.6 g

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