Potato, Lentil and Mangetout Salad with Grilled Salmon

Potato, lentil and mange tout salad with grilled salmon recipe
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 489
Fat 20g 29%
Saturated Fat 3.4g 17%
Total Sugars 4.8g 5%
Salt 0.3g 5%

Method

Heat the grill to medium/high. Place the potatoes in a saucepan of boiling water and boil for 10 minutes or until tender.
Place the salmon on a baking tray skin side down and grill for 8 minutes until golden and cooked through.
Meanwhile place the lentils, radish, mange tout and parsley in a bowl. Drain the potatoes and add to the bowl.
Mix the olive oil, red wine vinegar, wholegrain mustard and garlic together. Spoon the salad onto plates, top with the salmon fillets and drizzle over the dressing to serve.

Ingredients

800g Salad/Baby potatoes, such as Charlotte or Maris Peer, quartered

4 salmon fillets

390g tinned green lentils, drained

100g radish, finely sliced

150g mangetout, shredded

2 tbsp freshly chopped parsley

2 tbsp olive oil

1 tbsp red wine vinegar

½ tbsp wholegrain mustard

1 clove garlic, crushed

800g Salad/Baby potatoes, such as Charlotte or Maris Peer, quartered 4 salmon fillets 390g tinned green lentils, drained 100g radish, finely sliced 150g mangetout, shredded 2 tbsp freshly chopped parsley 2 tbsp olive oil 1 tbsp red wine vinegar ½ tbsp wholegrain mustard 1 clove garlic, crushed

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