Lentil salad with Thai-style dressing and Piri Piri salmon
Lentil salad with Thai-style dressing and Piri Piri salmon

Lunch

Lentil salad with Thai-style dressing and Piri Piri salmon

20 MINS

Cooking

2

Portions

Mowi slow roast piri piri salmon
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Green lentils – drained and rinsed – 390g can
  • Medium carrot – grated – x 1
  • Sugar snap peas – thinly sliced – 50g
  • Cherry tomatoes – quartered – 120g
  • Spring onion – thinly sliced – x 1
  • Radish – grated – small handful
  • Watercress, spinach and rocket salad – roughly chopped – 1/2 150g bag
  • Fresh mint leaves  – roughly chopped – 5g
  • Basil or Thai basil – 5g
  • MOWI Piri Piri salmon, brought to room temperature

For the dressing

  • Fish sauce – 1 1/2 tbsp
  • Lime – juice and zest – 1/2
  • Small red chilli – finely chopped – 1/4
  • Runny honey – 1 tsp
Lentil salad with Thai-style dressing and Piri Piri salmon

Method

  1. Combine the ingredients for the dressing in a small bowl or jar and set aside.
  2. In a large bowl, combine the lentils, carrot, sugar snap peas, onion and radish. Add the dressing and mix thoroughly, ensuring all the vegetables are coated in the dressing.
  3. Arrange the salad and herbs on two plates or pasta bowls. Divide the lentil salad between the two plates and flake over a portion of MOWI Piri Piri salmon over the top of each bowl.
Mowi slow roast piri piri salmon
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Green lentils – drained and rinsed – 390g can
  • Medium carrot – grated – x 1
  • Sugar snap peas – thinly sliced – 50g
  • Cherry tomatoes – quartered – 120g
  • Spring onion – thinly sliced – x 1
  • Radish – grated – small handful
  • Watercress, spinach and rocket salad – roughly chopped – 1/2 150g bag
  • Fresh mint leaves  – roughly chopped – 5g
  • Basil or Thai basil – 5g
  • MOWI Piri Piri salmon, brought to room temperature

For the dressing

  • Fish sauce – 1 1/2 tbsp
  • Lime – juice and zest – 1/2
  • Small red chilli – finely chopped – 1/4
  • Runny honey – 1 tsp

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