
Nutrition and extra info
Nutrition: per serving
- kcal382
- fat18g
- saturates3g
- carbs31g
- sugars13g
- fibre11g
- protein27g
- salt3.19g
Ingredients
- 2 tbsp extra-virgin olive oil
- juice ½ lemon
Lemon
le-monOval 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
Tarragon
ta-ra-gonA popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tsp clear honey
Honey
huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 small red onion, thinly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g can Puy lentil, rinsed and drained
Lentils
len-tilThe lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 140g hot-smoked salmon
Salmon
sam-onWith 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
Pomegranate
pom-ee-gran-atNow mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- toasted pitta bread, to serve
Method
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.
Comments, questions and tips