SALMON & GREEN LENTIL NICOISE SALAD

SERVES 4 PREP + COOK 35 MINS

✦ ¾ cup dried French-style green lentils, rinsed

✦ ½ white onion, halved

✦ 1 bay leaf

✦ 3 small orange sweet potatoes, cut into 5mm-round slices

✦ 4 x 100g salmon fillets, skin on

✦ 4 eggs

✦ 200g green beans, trimmed

✦ 1 small radicchio, leaves separated

OLIVE DRESSING

✦ ¼ cup extra-virgin olive oil

✦ 2 tbsp finely chopped kalamata olives

✦ 2 tbsp finely chopped red onion

✦ 1½ tbsp red wine vinegar

✦ 2 tsp wholegrain mustard

✦ 2 tsp pure maple syrup 1 Preheat oven to 200°C. 2 Bring a medium saucepan of salted water to boil. Add lentils, onion and bay leaf. Reduce heat to low. Simmer, uncovered, 20 mins until just tender. Drain well. Remove and discard onion and bay leaf.

3 Meanwhile, place sweet potato, in a single layer, over two-thirds of an oven tray lined with baking paper. Spray with oil and season. Bake 10 mins. Add salmon to tray. Spray with oil and season. Bake 7 mins until salmon and sweet potato are just cooked through. Remove from tray.

4 Place eggs in a medium saucepan with enough cold water to cover. Bring to the boil. Reduce heat and simmer, uncovered, 4 mins for soft-boiled, adding beans for the final minute of cooking. Drain. Refresh eggs and beans under cold running water. Peel eggs.

5 OLIVE DRESSING Place ingredients in a screw-top jar and shake well. Season to taste.

6 Divide lentils and radicchio among serving plates. Drizzle with half the dressing. Top with beans, sweet potato, salmon and halved eggs. Drizzle with remaining dressing.