Honey Roasted Root Veg, Salmon and Puy Lentil Salàd

30 Nov

This is a wonderful salad, it is super healthy and easy to throw together. It is full of protein, vitamins and minerals and just gives you a real boost. The puy lentils are packed with flavor and goodness and they even come in a convenience packet that you just have to whack in the microwave. It couldn’t be simpler. You could add a variety of veggies to this e.g. Parsnips, turnips or broccoli. You can swerve it with crumbled feta but I prefer no cheese, its totally a person preference. This would be a good dish to make double of and then bring the rest to work or school with you for lunch.

Honey Roasted Root Veg, Salmon and Puy Lentil Salad (Serves 2-3)

250g puy lentils

3tbsp rapeseed oil

1/2tbsp cumin seeds

2 carrots,sliced

2 parsnips,sliced

salt and pepper

1tbsp honey

1 red onion, diced

juice of 1 lemon

1/2tsp dried mint

8 cos lettuce leaves

2 salmon darnes, skinless

1/2tsp mixed herbs

  • Preheat the oven to 200ºc/390ºf.
  • Cook the carrots and parsnips in a saucepan of boiling water for about 3-4mins. Then place the vegetables in an oven proof dish. Add 1tbsp oil, the cumin seeds and salt and pepper. Toss to coat.
  • Roast in the oven for about 20mins. Then remove and drizzle with honey and roast for a further 5mins.
  • About 15mins before the veg is done, heat 1tbsp of oil in a pan. Place the salmon in it and drizzle with the juice of 1/2 lemon, sprinkle with mixed herbs and season with salt and pepper. Fry for about 4mins on either side or until cooked through. Place in a bowl, cover and set aside.
  • Cook the lentils according to packet instructions.
  • Add the last tablespoon of oil to the pan and over a medium heat, fry the onion until softened,3-4mins, then add the lentils and juice of 1/2 lemon. Cook for a further 2mins.
  • Line 2 bowls with lettuce leaves, toss the roasted veg with the lentil mix and divide between the bowls. Sprinkle with mint and top with the salmon. Serve immediately.




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