- 2 tbsp extra-virgin olive oil
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 garlic clove, finely chopped
- 2 tbsp roughly chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 small red onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g can Puy lentil, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 140g hot-smoked salmon
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 20g pack flat-leaf parsley, leaves picked
- 1 pomegranate, seeds removed
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- toasted pitta bread, to serve
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.
Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.
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.