Dish of the Week - Puy Lentil and Salmon Salad

For a low-carb, filling meal this salad is delicious. Get a big salmon fillet and cook as normal (i cooked it in foil with oil, chilli and garlic) and add to these fresh ingredients and hey presto you have yourself a meal which is healthy and guilt-free. The dressing really adds some lovely flavour so don't be put off by the fact it's a salad - the lentils bulk it up a bit! 

Ingredients

Dressing:

Olives (I used green but you can use any you like)
5 tbsp olive oil
2 tbsp red wine vinegar
1 clove of garlic (finely chopped)
Fresh basil leaves (chopped)
Capers (I love capers so use quite a lot but it's up to you how many you want to put in)

Salad:

Green beans
2-4 eggs (depending on how many you're feeding!)
1 or 2 pouches/tins of puy lentils
4 tomatoes (roughly chopped)
Salmon fillets (1 per head, or if you want to use less you can flake it through the salad)
Rocket
Romaine Lettuce (chopped)

1. Cook the salmon how you like. I cook mine in foil on 180 degrees for 15-20 minutes.

2. Slice the olives in half and put in a small bowl. Add the remaining dressing ingredients

3. Hard boil the eggs. Boil the beans in a separate pan until al dente.

4. Microwave the lentils for 2 minutes (or according to instructions on pack). Pour into a bowl or dish you are using to serve. Add lettuce, rocket, tomatoes and beans and add the dressing. Mix well.

5. Place salmon fillets and the eggs (quartered) on top of the salad. 



I adapted this recipe from BBC Good Food.