Hot-smoked salmon, lentil & pomegranate salad
No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
plus marinating
- 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.
PER SERVING
382 kcalories, protein 27g, carbohydrate 31g, fat 18 g, saturated fat 3g, fibre 11g, sugar 13g, salt 3.19 g
Recipe from Good Food magazine, April 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/408652/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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 lentils , rinsed and drained
- 140g hot-smoked salmon
- 20g pack flat-leaf parsley , leaves picked
- 1 pomegranate , seeds removed
- toasted pitta bread , to serve
Buy ingredients
Search Good Food
Homemade houmous with pitta chips
A staple fave for all ages, this is great to keep in the fridge for a standby healthy snack
27
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
plus marinatingIngredients
- 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 lentils , rinsed and drained
- 140g hot-smoked salmon
- 20g pack flat-leaf parsley , leaves picked
- 1 pomegranate , seeds removed
- toasted pitta bread , to serve
PER SERVING
382 kcalories, protein 27g, carbohydrate 31g, fat 18 g, saturated fat 3g, fibre 11g, sugar 13g, salt 3.19 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
22 July 2010
MrsMaccers rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
23 September 2010
Lingdada rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
04 May 2012
Aislinn Spillane commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
30 April 2013
Katy rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 May 2013
BellaReady commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.