Winter Salad with Beluga Lentils, Brussels Sprouts and Salmon
A winter salad that makes a complete meal: beluga lentils and roasted winter vegetables form the base, topped with some pan-fried salmon. Yogurt-lemon dressing and pomegranate bring freshness to the cold season.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 150 g Beluga lentils
- 300 g Brussels sprouts
- 200 g Parsnip
- 2 tbsp Olive oil
- Salt
- Pepper
- 150 g Salmon fillet
- 1 pc Shallot
- 1 pc Lemon
- 1 tsp Honey
- 1 tsp Dijon mustard
- 100 g Plain yogurt
- 100 g Lamb's lettuce
- 30 g Walnuts
- 60 g Feta
- 0.5 pc Pomegranate
Method
- Preheat the oven to 200 °C conventional heat. Halve the Brussels sprouts, cut the parsnip into thin matchsticks, toss both with 1 tbsp olive oil, salt and pepper, and roast on a baking sheet for 20 to 25 minutes.
- Cook the beluga lentils in plenty of salted water for 15 to 20 minutes until al dente, then drain and let them dry.
- For the dressing, stir the yogurt until smooth with the juice of half the lemon, honey, mustard, salt and pepper.
- Finely dice the shallot. Season the salmon with salt and pepper and fry it in 1 tbsp olive oil in a pan over medium heat for about 3 to 4 minutes per side, until cooked through but still moist.
- Roughly chop the walnuts and toast them briefly in a dry pan without fat. Halve the pomegranate and remove the seeds.
- Wash the lamb's lettuce and spin it dry. Mix the lentils, roasted vegetables, diced shallot and lamb's lettuce in a large bowl and drizzle with some of the dressing.
- Divide the salad between two plates, place the salmon pieces on top, sprinkle with feta, walnuts and pomegranate seeds, and serve with the remaining dressing.