Lentil salad with stremel salmon and coriander salsa

Name: Lentil salad with stremel salmon and coriander salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Carrot; 8 TABLESPOONS good olive oil; 150 g Cardinal lenses; 1 collar Coriander; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp ground cilantro; 1 Organic Lemon; 150 g Strem salmon; 2 Small beds Cress (e.g. daikon and shiso cress)

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Carrot
8 TABLESPOONS good olive oil
150 g Cardinal lenses
1 collar Coriander
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp ground cilantro
1 Organic Lemon
150 g Strem salmon
2 Small beds Cress (e.g. daikon and shiso cress)

Directions

1
Peel and finely chop the onion. Peel, wash and finely dice the carrot. Heat 1 tablespoon of oil in a pot and fry onion and carrot. Add the cardinal lentils, pour 450 ml water and bring to the boil.
2
Cover and simmer for about 25 minutes.
3
For the salsa, wash the coriander, shake dry and chop very finely. Mix with 7 tablespoons of oil. Season with salt, pepper, sugar and 1 pinch of ground coriander.
4
Wash the lemon hot, dab dry and peel in thin strips with a zest ripper. Halve the lemon and squeeze it. Remove the lentils from the stove. Stir in lemon juice and zest.
5
Season with salt, pepper and 1 pinch of sugar. Leave to cool.
6
Remove the salmon from the skin, carefully pluck it and lift it under the lentils. Arrange. Cut the cress from the bed and sprinkle on top. Add the coriander salsa.