Name: Hot-smoked salmon, lentil & pomegranate salad
Prep time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 tbsp extra-virgin olive oil; juice ½ lemon; 1 garlic clove finely chopped; 2 tbsp roughly chopped tarragon; 1 tsp clear honey; 1 small red onion thinly sliced; 400g can Puy lentil rinsed and drained; 140g hot-smoked salmon; 20g pack flat-leaf parsley leaves picked; 1 pomegranate seeds removed; toasted pitta bread to serve

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Hot-smoked salmon, lentil & pomegranate salad

Hot-smoked salmon, lentil & pomegranate salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Plus marinating

A star rating of 5 out of 5.5 ratingsRate

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No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two

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Homemade hummus with pitta chips

A star rating of 3.4 out of 5.36 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp extra-virgin olive oil
juice ½ lemon
1 garlic clove

finely chopped
2 tbsp roughly chopped tarragon
1 tsp clear honey
1 small red onion

thinly sliced
400g can Puy lentil

rinsed and drained
140g hot-smoked salmon
20g pack flat-leaf parsley

leaves picked
1 pomegranate

seeds removed
toasted pitta bread

to serve

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Nutrition: per serving

kcal382
fat18g
saturates3g
carbs31g
sugars13g
fibre11g
protein27g
salt3.19g

Method

step 1

Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.
step 2

Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.

RECIPE TIPS

MAKE IT MEATY

Make the salad as before, leaving out the salmon and swapping the tarragon for mint. Mix 2 tsp harissa with 2 tbsp yogurt and use to marinate 2 slashed, skinless chicken breasts for 10 mins. Grill the chicken for 4-6 mins on each side, then serve with the salad.

Recipe from Good Food magazine, April 2010

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A star rating of 5 out of 5.5 ratings

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