Ingredients
- 105 grams lentils ( French green lentils, rinsed, 1/2 cup)
- 2 fennel bulb (baby, thinly sliced and some fronds reserved)
- 130 grams yogurt (natural yoghurt, 1/2 cup)
- 2 tablespoons parsley, chopped (fresh, continental parsley, plus extra parsley leaves, to serve)
- 2 tablespoons chives, fresh and chopped
- 1 tablespoon tarragon, fresh and chopped
- 1 tablespoon capers (salted baby capers rinsed, drained)
- 1 teaspoon lemon rind, finely grated
- 1/2 red onion, thinly sliced
- 1 tablespoon lemon juice, fresh
- 1/4 teaspoon caster sugar (a pinch)
- 60 grams baby spinach
- 1/2 avocado, sliced
- 180 grams smoked salmon (sliced salt reduced)
How to Make
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Step 1: Cook lentils in a large saucepan of boiling water for 20 minutes or until tender and then drain.
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Step 2: Meanwhile, heat a chargrill pan over high heat.
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Step 3: Spray fennel slices with oi and cCook for 2 minutes each side or until tender.
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Step 4: Green Godess Dressing - process the yoghurt, parsley, chives, tarragon, capers and lemon rind in a food processor until smooth and then season with pepper.
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Step 5: Place onion, juice, sugar and a pinch of salt in a bowl and set aside for 5 minutes and then drain.
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Step 6: Combine the lentils, fennel, onion, spinach and avocado in a large bowl.
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Step 7: Divide among plates and top with salmon and sprinkle with the reserved fennel fronds and extra parsley and drizzle with the green goddess dressing.
We hope you enjoy this recipe!
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