Hot-smoked salmon, lentil & pomegranate salad

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Hot-smoked salmon, lentil & pomegranate salad

Hot-smoked salmon, lentil & pomegranate salad
Hot-smoked salmon, lentil & pomegranate salad

The unusual combination of these flavours will wow your guests. Serve with some toasted pitta on the side for an added crunch.

Ingredients

SERVES 4 – 30 minutes

– 4 tbsp extra virgin olive oil.

– juice 1 lemon.

– 2 garlic cloves, finely chopped.

– 4 tbsp roughly chopped tarragon leaves.

– 2 tsp clear honey.

– 2 small red onions or 1 large, thinly sliced.

– 2 × 400g can Puy lentils, drained and rinsed.

– 300g/10oz hot-smoked salmon.

– large bunch flat-leaf parsley, leaves picked.

– 2 pomegranates, seeds removed.

– toasted pitta bread, to serve.

Instructions

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 minutes.

Step 2:
Break the salmon into large flakes and fold into the salad with the parsley and pomegranates. Serve with toasted pitta.

Note : PER SERVING 382 kcals, protein 27g, carbs 31g, fat 18g, sat fat 3g, fibre 11g, sugar 13g, salt 3.19g

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