Hot-smoked salmon, lentil & pomegranate salad
- 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
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.
