Hot-smoked salmon, lentil & pomegranate salad
- Preparation and cooking time
- Prep:
- Plus marinating
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp extra-virgin olive oil
- juice ½ lemon
- 1 garlic clovefinely chopped
- 2 tbsp roughly chopped tarragon
- 1 tsp clear honey
- 1 small red onionthinly sliced
- 400g can Puy lentilrinsed and drained
- 140g hot-smoked salmon
- 20g pack flat-leaf parsleyleaves picked
- 1 pomegranateseeds removed
- toasted pitta breadto serve
Nutrition: per serving
- kcal382
- fat18g
- saturates3g
- carbs31g
- sugars13g
- fibre11g
- protein27g
- salt3.19g
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.
