Hot-Smoked Salmon Lentil & Pomegranate Salad

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

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  382

• Protein

  27g

• Carbs

  31g

• Fat

  18g

• Saturates

  3g

• Fibre

  11g

• Sugar

  13g

• Salt

  3.19g

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

Directions

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.

Categories: Courses, Fruit, Grains & Pulses, Healthy