Ingrédients
- 500g salmon
- 750g Merchant Gourmet Puy Lentils
- 100g cavolo nero
- 300g sweetheart cabbage
- 250g red chicory
- 100g red onion
- 30ml olive oil
- 20g honey
- 10g wholegrain mustard
- 200g yoghurt
- Fresh dill
- Black pepper
Méthode
- Finely slice the cabbage and place on a baking tray. Season with salt and pepper and roast at 200°C for 20 minutes until lightly charred.
- Make the dressing by combining 20ml olive oil, honey, wholegrain mustard and plenty of cracked black pepper in a jar. Shake well, then add around 2 tbsp water to loosen.
- In a large bowl, add the sliced cavolo nero, red chicory and red onion. Pour over the dressing and massage into the veg to soften. Set aside.
- Brush the salmon skin with the remaining 10ml olive oil and season generously. Cook skin-side down in a hot pan for around 10 minutes, then flip and cook for a further 10 minutes, until juicy and just cooked. Rest, then flake it apart.
- Add the roasted cabbage and lentils to the dressed veg, season and mix well.
- Serve with flaked salmon on top and yoghurt on the side, finished with fresh dill and black pepper.
