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Salmon & puy lentil salad with olive dressing

Salmon & puy lentil salad with olive dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Use up leftover poached salmon in this stylish main-meal salad with punchy dressing

Nutrition: per serving
NutrientUnit
kcal530
fat30g
saturates5g
carbs35g
sugars7g
fibre12g
protein33g
salt2.6g
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Ingredients

For the dressing

  • 85g Kalamata olives, stoned
  • 5 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 small garlic clove, crushed
  • 1 tsp Dijon mustard
  • 2 tbsp chopped basil (or a dash of pesto)
  • 1 tbsp small capers

For the salad

  • 200g fine green beans, halved
  • 3-4 eggs (depending on how much salmon you have)
  • 2 x 250g pouches cooked puy lentils
  • 4 large tomatoes, deseeded and roughly chopped
  • 175g-200g cooked leftover salmon, flaked into large chunks
  • good handful rocket leaves

Method

  • STEP 1

    Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.

  • STEP 2

    Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.

  • STEP 3

    Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

Goes well with

Recipe from Good Food magazine, April 2009

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Overall rating

A star rating of 4.6 out of 5.18 ratings
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