Hot smoked salmon, lentil & labneh bowl

Hot smoked salmon, lentil & labneh bowl

Put down the oven gloves and embrace this assembly job supper. It’s perfect as it is, or a happy blueprint for all manner of easy garden suppers: swap the salmon for another protein (or torn burrata), and the lentils for any pulse or grain you fancy. 

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HealthyHigh in omega 3
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 fennel bulb
  • 1 unwaxed lemon, juice of ½ and zest of all
  • tbsp extra virgin olive oil
  • 1 pinch salt
  • 35g Crespo Garlic & Herb Pitted Green Olives
  • 250g pouch Merchant Gourmet Puy Lentils
  • 150g pack hot smoked Scottish salmon slices
  • 4 tbsp The Levantine Table Herby Labneh Yogurt Dip


  1. Trim and core the fennel bulb (reserve any fronds), then finely slice and put in a bowl. Zest the lemon and juice ½ of it. Add ½ the zest and juice to the fennel with ½ tbsp extra virgin olive oil and a pinch of salt.

  2. Finely chop the olives and put in a separate bowl with the remaining lemon zest and juice, and 1 tbsp extra virgin olive oil; season. Tip the pouch of puy lentils into a bowl and stir through half of the olive mixture, then season.

  3. Flake a the hot smoked Scottish salmon slices into chunks. Divide the labneh yogurt dip between 2 bowls, spoon over the lentil mixture, scatter over the salmon and fennel, and drizzle over the remaining olive mixture. Sprinkle over any reserved fennel fronds and some freshly ground black pepper.


Typical values per serving when made using specific products in recipe


2,285kJ/ 547kcals



Saturated Fat












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