Lentil, beetroot & salmon salad bowl
The beauty of this lentil salad is its versatility! Some elements (lentils and salmon) can be added warm, and all can be made ahead or already in the fridge and cupboard so you can assemble this beautiful salad at the last minute. It makes a perfect starter for 4 or a balanced lunch for 2. The lentils and salmon provide a good source of protein and healthy fats to keep you full for longer. This can be made with any type of lentil - but I think those beluga lentils are perfect and sturdy for this salad. Second favourite to use are Puy lentils.
ingredients
serves 4 as a starter or 2 for lunch
250g pouch cooked Beluga lentils
2 cooked beetroot, from a pouch, sliced
50g bag of wild rocket leaves
2 red chicory, sliced
2 salmon fillets(300g) , grilled or poached, skin removed
Pinch of black sesame seeds
4-6 tablespoons of Asian style sesame salad dressing
Not a fish lover? Swap for leftover roast chicken
method
Prep time: 5mins
Cooking time: 20mins
Pre heat oven at 180C
To grill the salmon fillets, add to a roasting tin, drizzle with olive oil, sprinkle with sesame seeds, and slide in the oven for 20mins.
Meanwhile, in a bowl, add the rocket leaves and chicory.
Slice the beetroot and add to salad bowl.
Heat the lentils according to pack instructions (if want them warm).
Add lentils to salad bowl.
Once cooked, flake the salmon with a fork and add to the bowl.
Add salad dressing and mix everything together until well combined.
the health boost tip
Lentils are a good plant based protein source. They are also a good staple in a healthy diet due to the fibre and folate they contain. Lentils are also rich in copper and manganese, both of which support the antioxidant defence system.
