Friday, 15 June 2012

Salmon, Feta and Lentil Salad

Serves 2
Syn Free in Extra Easy providing you use the cheese and olive oil as your Healthy Extras

150g puy lentils
80g pomegranate seeds
80g baby leaf spinach
50g radishes, sliced
80g baby plum tomatoes, halved
½ pack flat leaf parsley, finely chopped
100g feta cheese, chopped
1 tin of pink salmon


1 tbsp olive oil
½ tbsp white wine vinegar
½ tsp Dijon mustard
½ tsp sweetener

Boil the lentils for 30 minutes or so in some stock until tender. Alternatively, you can use a tin of cooked lentils. Mix together with the pomegranate seeds, spinach, radishes, tomatoes and parsley. Mix up all the dressing ingredients and toss with the salad. Carefully stir in the feta cheese and salmon and serve. 

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