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Potato Salad with Salmon & Lentils
Potato Salad with Salmon & Lentils

Potato Salad with Salmon & Lentils

Felicity MacLeod

Felicity MacLeod

Prep 30 mins30m
Cook 50 mins50m
Serves 2

This tasty salad is the latest addition to my Seafood Tuesday repertoire, lots of roast veggies, leaves, lentils and flavoursome hot smoked salmon; balanced with a tangy lemon and yoghurt dressing.

This is a healthy and hearty meal that can be served warm or cold; and don't forget to make extra so you can have lunch that will make your colleagues jealous the following day, I think I will make this again next Tuesday.

Ingredients

  • 2 potatoes (cut into 6-8 pieces)
  • 1 zucchini (halved lengthwise and sliced)
  • 1 head broccoli (cut into florets)
  • 1 lemon (zested)
  • 1 pinch chilli flake
  • salt and pepper
  • 250 g spinach leaf
  • 200 g canned lentil
  • 200 g hot smoked salmon (flaked)

  • Yoghurt Dressing

  • ⅓ cup greek yoghurt
  • ½ lemon (juiced)
  • 1 tbsp wholegrain mustard
  • salt and pepper

Instructions

Keep screen awake
  • 1
    Preheat oven to 200 degrees C.
  • 2
    In a baking tray add oil, potato, zucchini and broccoli with lemon zest, chilli flakes and salt & pepper. Toss the vegetables in the oil and place in the oven for , turning vegetables every .
  • 3
    Meanwhile to make the dressing simply combine yoghurt, lemon juice, mustard and salt & pepper in a container and lightly stir. Set aside to add to the salad.
  • 4
    Once the roasted vegetables have cooled, add lentils and spinach leaves and three-quarters of the flaked salmon.
  • 5
    Dress the salad with the yoghurt dressing and lightly toss.
  • 6
    Top salad with remaining flaked salmon.

Comments & Reviews (1)

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  • Felicity MacLeod

    Felicity MacLeod

    11 years ago
    I made this again last night and mixed up the veggies, this time cauliflower, sweet potato and brussels sprouts - amazing! I love this salad, the yoghurt dressing and hot smoked salmon make it!