Sunday Territorian

SMOKED SALMON SALAD WITH GREEN GODDESS DRESSING

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Serves 4 // Prep 15 mins // Cook 20 mins INGREDIENT­S

105g (1/2 cup) French green lentils, rinsed

2 baby fennel bulbs, thinly sliced, some fronds reserved

130g (1/2 cup) natural yoghurt

2 tablespoon­s chopped fresh continenta­l parsley, plus extra parsley leaves, to serve

2 tablespoon­s chopped fresh chives

1 tablespoon chopped fresh tarragon

1 tablespoon salted baby capers, rinsed, drained

1 teaspoon finely grated lemon rind

1/2 red onion, thinly sliced

1 tablespoon fresh lemon juice

Pinch of caster sugar

60g baby spinach

1/2 avocado, sliced

180g sliced salt-reduced smoked salmon

METHOD

Step 1

Cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Drain.

Step 2

Meanwhile, heat a chargrill pan over high heat. Spray fennel slices with oil. Cook for 2 minutes each side or until tender.

Step 3

Process the yoghurt, parsley, chives, tarragon, capers and lemon rind in a food processor until smooth. Season with pepper.

Step 4

Place onion, juice, sugar and a pinch of salt in a bowl. Set aside for 5 minutes. Drain.

Step 5

Combine the lentils, fennel, onion, spinach and avocado in a large bowl. Divide among plates. Top with salmon. Sprinkle with the reserved fennel fronds and extra parsley. Drizzle with the green goddess dressing.

RECIPE Chrissy Freer, Taste magazine PICTURE Taste magazine

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