SALMON & PUY LENTIL SALAD WITH OLIVE DRESSING

Salmon & puy lentil salad with olive dressing image

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

Provided by Sara Buenfeld

Categories Buffet, Lunch, Main course, Starter

Time 30m

Number Of Ingredients 26

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
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

Steps:

Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
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.
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.
Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
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.
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.

Nutrition Facts : Calories 530 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 2.6 milligram of sodium