Lentil salad with salmon

Name: Lentil salad with salmon
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 75 g red lentils; 2 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TEASPOON Honey; 2 TEASPOONS Sunflower oil; 1 small red onion; 150 g cherry tomatoes; 1/2 Head Roman salad heart; 1 (approx. 120 g) Tranche of salmon fillet

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g red lentils
2 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TEASPOON Honey
2 TEASPOONS Sunflower oil
1 small red onion
150 g cherry tomatoes
1/2 Head Roman salad heart
1 (approx. 120 g) Tranche of salmon fillet

Directions

1
soak lentils in cold water overnight
2
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 1 teaspoon of oil drop by drop. Pour lentils into a sieve and drain well. Peel and chop the onion. Wash and halve the tomatoes
3
Bring the vinaigrette to the boil in a pan. Add the lentils, bring to the boil and simmer for about 5 minutes. After about 3 minutes add onions and tomatoes to the lentils. Fill the lentils into a bowl and put them in a cool place
4
Clean, wash and shake the lettuce dry and cut the leaves, except for 1 piece, into strips and fold into the lettuce. Wash fish, dab dry and season with salt and pepper. Bring 1 tsp. oil and 4 tbsp. water to the boil in a pan. Add salmon and cook in the closed pan for about 6 minutes. Arrange salad and salmon
5
Waiting time approx. 12 hours