Lentil-cauliflower salad with steamed salmon

Name: Lentil-cauliflower salad with steamed salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g red lentils; 1 (approx. 800 g) Head Cauliflower; 7-10 Tbsp Salt; 1 Onion; 2 red chillies; 2 TEASPOONS medium hot mustard; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 4 pieces of salmon fillet (approx. 100 g each); 250 ml apple juice; 7-10 Tbsp Juice of 1 lemon; 1 Beet Cress; 7-10 Tbsp Lemon slices

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g red lentils
1 (approx. 800 g) Head Cauliflower
7-10 Tbsp Salt
1 Onion
2 red chillies
2 TEASPOONS medium hot mustard
5 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
4 pieces of salmon fillet (approx. 100 g each)
250 ml apple juice
7-10 Tbsp Juice of 1 lemon
1 Beet Cress
7-10 Tbsp Lemon slices

Directions

1
Cook the lentils in boiling water for 8-10 minutes. Drain and leave to drain. Clean the cauliflower. Cut the florets from the stalk, possibly halve them and cook in boiling salted water for 4-6 minutes. Drain, rinse with cold water and drain. Peel and chop the onion. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pods into small pieces
2
Whisk together the chilli, onion, mustard and vinegar. Season with salt, pepper and sugar. Beat the oil in a thin stream. Mix lentils and cauliflower with the vinaigrette. Season to taste and put aside. Wash the salmon, dab dry
3
Boil up the apple juice with lemon juice in a pan. Season with salt and pepper. Add the fillets and steam on medium heat for about 5 minutes on each side. Cut cress from the bed and mix into the salad. Arrange salmon with the salad. Garnish with lemon slices