Harissa lentils with salmon

Name: Harissa lentils with salmon
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp rose harissa; ½ tbsp extra virgin olive oil; 1 unwaxed lemon, ½ zest and juice, ½ cut into wedges; 170 g pack poached lemon & herb salmon fillets; 250 g pouch Merchant Gourmet Puy & Green Lentils; 160 g pack Mediterranean chargrilled vegetables; 25 g pack flat leaf parsley, leaves chopped, a few whole leaves reserved; 4 tbsp No.1 Herby Labneh Dip

Store-bought dips are a savvy way to add instant flavour.

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High proteinHigh in omega 32 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook-
Total time15 mins

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1 tbsp rose harissa
½ tbsp extra virgin olive oil
1 unwaxed lemon, ½ zest and juice, ½ cut into wedges
170g pack poached lemon & herb salmon fillets
250g pouch Merchant Gourmet Puy & Green Lentils
160g pack Mediterranean chargrilled vegetables
¼ x 25g pack flat leaf parsley, leaves chopped, a few whole leaves reserved
4 tbsp No.1 Herby Labneh Dip

In a large bowl, use a fork to whisk together the harissa, oil, and lemon zest and juice. Remove and discard the skin from the salmon fillets, then flake into bitesized chunks. Add the salmon, lentils, vegetables and the chopped parsley to the harissa bowl; toss together until combined.
Spoon the labneh into shallow bowls and use the back of the spoon to spread it out, then pile the lentil mixture on top and scatter with the remaining parsley leaves. Serve with wedges of lemon for squeezing over.

Typical values per serving when made using specific products in recipe