Smoked trout & puy lentil salad


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. 

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,904kJ
Fat 17g
Saturated Fat 3.1g
Carbohydrate 30.8g
Sugars 6.9g
Protein 44.2g
Salt 2.3g
Fibre 9.8g

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