Ingredients
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105g (1/2 cup) French green lentils, rinsed
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2 baby fennel bulbs, thinly sliced, some fronds reserved
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130g (1/2 cup) natural yoghurt
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2 tablespoons chopped fresh continental parsley, plus extra parsley leaves, to serve
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2 tablespoons chopped fresh chives
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1 tablespoon chopped fresh tarragon
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1 tablespoon salted baby capers, rinsed, drained
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1 teaspoon finely grated lemon rind
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1/2 red onion, thinly sliced
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1 tablespoon fresh lemon juice
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Pinch of caster sugar
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60g baby spinach
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1/2 avocado, sliced
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180g sliced salt-reduced smoked salmon
Method
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1Cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Drain.
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2Meanwhile, heat a chargrill pan over high heat. Spray fennel slices with oil. Cook for 2 minutes each side or until tender.
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3Process the yoghurt, parsley, chives, tarragon, capers and lemon rind in a food processor until smooth. Season with pepper.
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4Place onion, juice, sugar and a pinch of salt in a bowl. Set aside for 5 minutes. Drain.
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5Combine 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.
Source: taste.com.au
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