yields 4 servings
15m prep
20m cook
INGREDIENTS
105g (1/2 cup) French green lentils, rinsed
2 baby fennel bulbs, thinly sliced, some fronds reserved
130g (1/2 cup) natural yogurt
2 tbsp chopped fresh parsley, plus extra parsley leaves to serve
2 tbsp chopped fresh chives
1 tbsp chopped fresh tarragon
1 tbsp salted baby capers, rinsed, drained
1 tsp finely grated lemon rind
1/2 red onion, thinly sliced
1 tbsp fresh lemon juice
Pinch of sugar
60g baby spinach
1/2 avocado, sliced
180g sliced salt-reduced smoked salmon
DIRECTIONS
1. Cook lentils in a large saucepan of boiling water for 20 minutes or until tender. Drain.
2. Meanwhile, heat a chargrill pan over high heat. Spray fennel slices with oil. Cook for 2 minutes each side or until tender.
3. Process the yoghurt, parsley, chives, tarragon, capers and lemon rind in a food processor until smooth. Season with pepper.
4. Place onion, juice, sugar and a pinch of salt in a bowl. Set aside for 5 minutes. Drain.
Combine the lentils, fennel, onion, spinach and avocado in a large bowl. Divide among plates. Top with salmon. Sprinkle with the reserved fennel fronds and extra parsley.
5. Drizzle with the green goddess dressing.
NUTRITION INFO
177 calories
14.4 g protein
6.1 g total fat
18.3 g carbohydrate
credit: taste.com.au