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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):
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)
Method:
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
Serve in a large bowl with a generous squeeze of lemon juice and crumbled feta.
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