Popped Lentil, Salmon & Avocado Salad

SERVES 4 PREPARATION & COOKING 40 MINUTES

½ cup French-style green lentils 6 eggs, at room temperature ¼ cup extra virgin olive oil 1 tablespoon shichimi togarashi

(Japanese 7-spice blend) ½ teaspoon sea salt flakes 1 teaspoon black or white

sesame seeds 100g watercress, trimmed 200g crunchy combo sprout mix 3 radishes, thinly sliced (see tip) 200g hot-smoked salmon, flaked

into large pieces 2 sheets toasted seaweed (nori),

thinly sliced 1 medium avocado, quartered LIME-SOY DRESSING

cup extra virgin olive oil 2 tablespoons lime juice 1 tablespoon soy sauce ¼ teaspoon fresh ginger,

finely grated

1. Cook lentils in a medium saucepan of boiling water for 15 minutes or until tender. Drain and rinse under cold running water, then drain again. Transfer to a paper towel to drain.

2. Place eggs in a medium saucepan of water and bring to the boil. Reduce heat to medium, cooking eggs for 4 minutes for soft-boiled. Remove eggs, cool under cold running water for 1 minute. 3. Heat oil in a medium nonstick frying pan over high heat. Add lentils, 1 teaspoon of the shichimi togarashi and salt flakes. Season with pepper. Cook, stirring frequently, for 5 minutes or until dark golden brown. Drain lentils on a paper towel. 4. LIME-SOY DRESSING. Place all the ingredients in a screw-top jar, shaking well to combine. Season with pepper. 5. Combine remaining shichimi togarashi and sesame seeds on a plate. Peel eggs and roll in spice mixture, then halve lengthways. 6. Place watercress, sprouts, radish, salmon and seaweed in a large bowl. Drizzle over lime-soy dressing, stirring gently to mix. 7. Serve watercress mixture with lentils, eggs and avocado.