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Smoked trout & puy lentil salad
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275g pack baby plum tomatoes, halved
1tbsp olive oil
1 clove garlic, crushed
1 bunch salad onions, trimmed and sliced
250g pouch puy lentils
1 tbsp sherry vinegar
½ x 70g pack Waitrose Wild Rocket
1 pack Waitrose Kiln Smoked Rainbow Trout Fillets
1. Preheat the oven to 180°C, gas mark 4. Place the halved baby tomatoes onto a baking tray and cook in the preheated oven for 15-20 minutes or until softened and tender. Remove from the oven and allow to cool slightly.
2. Meanwhile, gently heat the oil in a sauté pan or deep frying pan, add the garlic and cook for 30 seconds to a minute before adding the salad onions. Continue to cook for 1-2 minutes or until they are beginning to soften, then stir in the puy lentils and pan fry for 3-4 minutes until the lentils have heated through. Remove from the heat and set aside.
3. To the cooling pan, add the softened oven-roasted tomatoes with the sherry vinegar and mix to evenly distribute. Fold through the rocket leaves. Spoon into bowls and serve immediately topped with the smoked trout.
Typical values per serving: