minithemeezer
New member
Don't run away because I mentioned lentils! They are high in (incomplete) protein, non-haem iron, fibre, phosphorus, copper and folate among other things.
I've been working on this salad and am now pleased with it for a warm or cold lunch. Pre-soak the lentils the night before and the dish takes less than 20 minutes to get to the table.
Ingredients (one serve):
Double quantities for leftovers the next day, however, add only another 1/2 teaspoon of spices.
Variations:
I've been working on this salad and am now pleased with it for a warm or cold lunch. Pre-soak the lentils the night before and the dish takes less than 20 minutes to get to the table.
Ingredients (one serve):
- 1/3 cup drained brown or Puy lentils (soak in a dish of 500ml cold water in the fridge overnight -- easy)
- one to two cups of diced vegetables including carrot, broccoli, asparagus, peas, onion, spinach, spring onion, zucchini, capsicum or whatever's in the fridge and needs using
- one heaped teaspoon Moroccan spices (the Masterfoods pre-packaged blend is fine, or else make a blend of cumin, coriander, sweet paprika, turmeric, chilli)
- one salmon fillet
- half a lemon
- feta cheese (optional)
- Cook salmon using your preferred method, break into small pieces and set aside
- On a low-med heat, stir fry vegetables in a small amount of olive oil, giving firm vegetables like carrot a minute or two first and add delicate vegetables such as zucchini and spinach at the last moment
- When vegetables are almost soft, add spices to the pan and stir until aromatic (should not be more than 30 seconds)
- Add lentils to pan and stir until water has evaporated from pan
- Remove pan from heat and stir through salmon pieces
Double quantities for leftovers the next day, however, add only another 1/2 teaspoon of spices.
Variations:
- Use raw salad vegetables for a cold salad
- Serve salmon separately and the salad as a side dish
- I imagine shredded cooked chicken will be a tasty alternative to fish
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