SMOKED SALMON SALAD WITH GREEN GODDESS DRESSING
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