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Hot-smoked salmon, lentil & pomegranate salad

Hot-smoked salmon, lentil & pomegranate salad

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  • Preparation and cooking time
    • Prep:
    • Plus marinating
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal382
fat18g
saturates3g
carbs31g
sugars13g
fibre11g
protein27g
salt3.19g
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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

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.

Goes well with

Recipe from Good Food magazine, April 2010

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A star rating of 5 out of 5.4 ratings
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