Eleanor Ozich's Recipe for Herbed Lentil Salad With Salmon and Preserved Lemon

Try this punchy salad recipe with herbs, lentils, salmon, and whatever vegetables you have on hand

Eleanor Ozich's herbed lentil salad with salmon and preserved lemon. Picture / Eleanor Ozich

Serves 4 as a side, or 2 as a main

I often make this punchy, bright tasting salad. It can easily be adapted depending on what you have on hand, for example, cucumber or ribbons of carrot can replace the cherry tomatoes, or perhaps you have some baby spinach or rocket to toss through. Occasionally, when I’ve got a little more time up my sleeve, I’ll add slices of grilled eggplant or courgette for a more satisfying and healthy meal.

400g cooked lentils
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 large shallot, finely sliced
2 large handfuls basil, roughly chopped
2 tbsp preserved lemon, finely sliced
100g smoked salmon, torn in to pieces

1. Combine all ingredients in a large bowl or serving dish. Toss well, and season to taste. Can be made a few hours in advance, and will keep overnight in the fridge.

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