Lentil and radish salad with salmon and tahini dressing
This Middle Eastern-inspired lentil and radish salad with salmon and tahini dressing is packed with fibre, protein and flavour.
Servings 2
Calories 625kcal
Ingredients
- 2 fillets salmon, skin on
- salt and freshly ground black pepper
Salad
- 1 can lentils rinsed and drained
- 3 cups salad leaves
- 1 bunch radishes
- 2 baby cucumbers or 1 small Lebanese cucumber
- zest of 1/2 lemon
- 1 tsp lemon juice
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- freshly ground black pepper
- 1/4 tsp sumac
Dressing
- 2 tbsp tahini
- 2 tbsp water
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp sumac
Instructions
- Season the salmon with salt and pepper.
- If you have a smoker or a smoker box for your grill, smoke salmon for 15 minutes. Otherwise, pan-fry it skin side first to your liking (I like the skin crispy, the other sides seared and the centre rare).
- Slice the radishes and cucumber. Mix with the lentils and salad leaves and season with lemon zest and juice, extra virgin olive oil, salt, pepper and sumac.
- Whisk the dressing ingredients in a small bowl. Depending on the tahini, you might need to add more water to make the dressing loose enough to drizzle.
- Serve salad topped with salmon and drizzle dressing on top.