Name: Salmon & puy lentil salad with olive dressing
Prep time: 20 min
Cook time: 6 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 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; 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

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Salmon & puy lentil salad with olive dressing

Salmon & puy lentil salad with olive dressing

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 6 mins

A star rating of 4.6 out of 5.18 ratingsRate

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

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Foil-poached salmon with dill & avocado mayo

A star rating of 4.3 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal530
fat30g
saturates5g
carbs35g
sugars7g
fibre12g
protein33g
salt2.6g

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.

Recipe from Good Food magazine, April 2009

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A star rating of 4.6 out of 5.18 ratings

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