Thank you Simply Food by Mandy for this summer salad packed full of goodies, then finished of beautifully with the roasted salmon. Adding a small amount of the dressing before cooking creates flavour and keeps the fish deliciously moist.
Ingredients:
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Serves 2 as a main course 4 as a side salad
2 salmon fillets
250g Cooked Beluga Lentils (I used merchant gourmet)
200g baby courgettes halved lengthways
100g Asparagus (washed and steamed for minutes)⠀
100g fresh raw peas
50g edamame beans (cooked)
2 shallots finely chopped
1-2 red chillies finely chopped
200g feta cheese crumbled
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Dressing (shake together in a jar)
1 clove crushed garlic
Juice 1/2 lemon
2 teaspoons Belazu balsamic
Squeeze honey
3 tablespoons olive oil
Salt and pepper
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Roast the courgettes in a little oil and salt & pepper for 25 mins at 200 degrees. Allow to cool slightly.⠀
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Drizzle each Salmon fillets with 1 teaspoon of the dressing and a sprinkling of chilli. Season and roast in an oven of 200 degrees for 10 minutes. Leave to rest for 3 minutes.⠀
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Mix together all of the ingredients topping it off with the feta cheese. Drizzle the dressing and serve.⠀⠀
