- Serves 2
- Prep Time: 10 mins
- Cook Time: 20 mins
Ingredients
- 390g Green lentils – drained and rinsed
- 1 Medium carrot – grated
- 50g Sugar snap peas – thinly sliced
- 120g Cherry tomatoes – quartered
- 1 Spring onion – thinly sliced
- Radish – grated – small handful
- 75g Watercress, spinach and rocket salad – roughly chopped
- 5g Fresh mint leaves – roughly chopped
- 5g Basil or Thai basil
- MOWI Piri Piri salmon, brought to room temperature
- For the dressing
- 1.5 tbsp Fish sauce
- 1/2 Lime – juice and zest
- 1/4 Small red chilli – finely chopped
- 1 tsp Runny honey
Method
-
1
Combine the ingredients for the dressing in a small bowl or jar and set aside.
-
2
In a large bowl, combine the lentils, carrot, sugar snap peas, onion and radish. Add the dressing and mix thoroughly, ensuring all the vegetables are coated in the dressing.
-
3
Arrange the salad and herbs on two plates or pasta bowls. Divide the lentil salad between the two plates and flake over a portion of MOWI Piri Piri salmon over the top of each bowl.
Comments
Lunch ideas
Lentil salad with Thai-style dressing and Piri Piri salmon