Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Hot-smoked salmon, lentil & pomegranate salad

No-cook, no-effort, but you won't miss out on flavour with this vibrant supper for two

  • Prep: 15 mins
    Plus marinating
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 382
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 13
  • Protein 27
  • Fat 18
  • Fibre 11
  • Salt 3.19

Nutrition per serving

  • Calories 382
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 13
  • Protein 27
  • Fat 18
  • Fibre 11
  • Salt 3.19

Ingredients

  • 2 tbsp extra-virgin olive oil
  • juice ½ lemon
  • 1 garlic clove, finely chopped
  • 2 tbsp roughly chopped tarragon
  • 1 tsp clear honey
  • 1 small red onion, thinly sliced
  • 400g can Puy lentils, rinsed and drained
  • 140g hot-smoked salmon
  • 20g pack flat-leaf parsley, leaves picked
  • 1 pomegranate, seeds removed
  • toasted pitta bread, to serve

Tip

Make it meaty
Make the salad as before, leaving out the salmon and swapping the tarragon for mint. Mix 2 tsp harissa with 2 tbsp yogurt and use to marinate 2 slashed, skinless chicken breasts for 10 mins. Grill the chicken for 4-6 mins on each side, then serve with the salad.

Method

  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.

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

Suggested recipes from this collection...