Smoked mackerel and Puy lentil salad with lime dressing
- Number of Servings: 2
Ingredients
140 g (5 oz) Puy lentils150 g (5½ oz) peppered smoked mackerel fillet, skinned and flaked into large pieces3 spring onions, thinly sliced on the diagonal85 g (3 oz) watercress sprigs1 large pear, preferably red-skinned, cored and thickly slicedLime dressing2 tbsp extra virgin olive oilgrated zest and juice of 1 lime1 tsp Dijon mustard1 tbsp clear honeysalt and pepper
1.Put the lentils into a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 15–20 minutes or until they are tender but slightly firm to the bite.
2.Meanwhile, make the dressing. Put the olive oil, lime zest and juice, mustard and honey in a mixing bowl, and add salt and pepper to taste. Whisk together well.
3.Drain the lentils and tip into the mixing bowl. Toss to coat with the dressing, then fold in the mackerel and spring onions.
4.Arrange the watercress and pear slices on 6 serving plates. Spoon the lentil and mackerel mixture on top and serve immediately.
By The Readers Digest Association, Inc. 2004
Number of Servings: 2
Recipe submitted by SparkPeople user NZKAREN.
2.Meanwhile, make the dressing. Put the olive oil, lime zest and juice, mustard and honey in a mixing bowl, and add salt and pepper to taste. Whisk together well.
3.Drain the lentils and tip into the mixing bowl. Toss to coat with the dressing, then fold in the mackerel and spring onions.
4.Arrange the watercress and pear slices on 6 serving plates. Spoon the lentil and mackerel mixture on top and serve immediately.
By The Readers Digest Association, Inc. 2004
Number of Servings: 2
Recipe submitted by SparkPeople user NZKAREN.
Nutritional Info Amount Per Serving
- Calories: 517.8
- Total Fat: 27.4 g
- Cholesterol: 56.2 mg
- Sodium: 116.5 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 8.9 g
- Protein: 25.9 g
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