After the indulgence of Easter I really wanted to start the new week with a fresh, healthy meal. Start as you mean to carry on and all that. So I whipped up this tasty lentil salad, flavoured with dill, capers & lemon. Serve with some peppery rocket and top with smoked salmon to turn this side into a quick but nutritious main meal.
Where I live there are lots of little convenience shops to buy extra food staples without having to go to a huge supermarket, but the problem with this is that sometimes the selection leaves a little to be desired. No fresh dill anywhere, I literally tried about 3 stores. So this recipe is using dried dill (which still packs a good bit of flavour), but you can substitute it for fresh if you are lucky enough to have some.
The great thing about this meal is there is a real minimal amount of prep to do. The only part that requires any cooking is the lentils, which literally take just over five minutes in a pan with the other fresh ingredients. This dish is tasty hot or cold, so can be made ahead too.
Lentils – Best for fibre and protein
I know lentils aren’t exactly everyones favourite, on their own I suppose they are a bit bland. So using some fresh herbs and infusing them with sauteed onions does the trick. Lentils are such a great source of protein and fibre, plus a nice lentil salad mix makes a change from serving your meal with rice/quinoa.
I also forgot just how nice of a herb dill is, it’s got such a lovely mild flavour that compliments fish perfectly. This is a real spring-time meal, gone are the days of hearty winter stews. It’s time to get creative with salads, which I love. Dill is definitely a new favourite of mine.
I made this lentil salad for my boyfriend and I earlier in the week and we both committed to keeping the health streak going until the weekend. We each have a huge foil-wrapped italian easter egg staring at us in the dining room though. The resolve is strong, well at least until Friday!
We’ve both let the healthy diet slip a bit over the weekend just gone. With Easter you can’t help but load up on hot cross buns & chocolate. Not only that but our friends love the novelty of not having to get up for work on Easter Monday. So perhaps a few too many beers were had on Sunday night (which obviously meant a trip to the fish & chip shop the next day, god it gets worse!). So I was super glad to load up on this nutritious meal.
Salmon & Lentil Salad With Dill & Lemon
A quick to make, fresh tasting salad. Serve with peppery rocket.
- 1 tin Brown lentils
- 1 Onion
- 1 tbsp Olive oil
- 2 tsp Dried dill
- 1 tbsp Greek yoghurt
- 1 Lemon
- Salt & pepper
- 1 stick Celery
- 1 tbsp Capers
- 150 grams Smoked salmon
- 1 Handful Rocket
- Cherry tomatoes
Chop the onion into small cubes. Heat the oil in a pan and saute the onions over a medium heat for 2-3 minutes.
Add the dill to the pan and continue to heat for 1 minute.
Drain and rinse the lentils well under a running tap, then add them to the pan. Cook for a further 2-3 minutes then take off the heat.
Cut the lemon in half and squeeze. Drizzle the juice over the lentils. Then mix in the greek yoghurt.
Chop the celery and capers into small pieces. Mix into the lentils.
Taste and season with salt & pepper. Add more dill if you desire.
Plate up in two portions. Add a side of peppery rocket and smoked salmon. I also added some salad ingredients like cherry tomatoes and cucumber. Serve with a lemon twist.
The lentil mix can be kept in the fridge and served cold too.
In case you are wondering what the topping on the salmon is, I had some left over honey & mustard dressing which complimented really well too.