Hot smoked salmon, lentil & labneh bowl

Name: Hot smoked salmon, lentil & labneh bowl
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 fennel bulb; 1 unwaxed lemon, juice of ½ and zest of all; 1½ tbsp extra virgin olive oil; 1 pinch salt; 35 g Crespo Garlic & Herb Pitted Green Olives; 250 g pouch Merchant Gourmet Puy Lentils; 150 g pack hot smoked Scottish salmon slices; 4 tbsp The Levantine Table Herby Labneh Yogurt Dip

Put down the oven gloves and embrace this assembly job supper. It’s perfect as it is, or a happy blueprint for all manner of easy garden suppers: swap the salmon for another protein (or torn burrata), and the lentils for any pulse or grain you fancy.

0 out of 5 stars(0) Rate this recipe

HealthyHigh in omega 3

Serves2
CourseMain meal
Prepare20 mins
Cook-
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 fennel bulb
1 unwaxed lemon, juice of ½ and zest of all
1½ tbsp extra virgin olive oil
1 pinch salt
35g Crespo Garlic & Herb Pitted Green Olives
250g pouch Merchant Gourmet Puy Lentils
150g pack hot smoked Scottish salmon slices
4 tbsp The Levantine Table Herby Labneh Yogurt Dip

Method

Trim and core the fennel bulb (reserve any fronds), then finely slice and put in a bowl. Zest the lemon and juice ½ of it. Add ½ the zest and juice to the fennel with ½ tbsp extra virgin olive oil and a pinch of salt.
Finely chop the olives and put in a separate bowl with the remaining lemon zest and juice, and 1 tbsp extra virgin olive oil; season. Tip the pouch of puy lentils into a bowl and stir through half of the olive mixture, then season.
Flake a the hot smoked Scottish salmon slices into chunks. Divide the labneh yogurt dip between 2 bowls, spoon over the lentil mixture, scatter over the salmon and fennel, and drizzle over the remaining olive mixture. Sprinkle over any reserved fennel fronds and some freshly ground black pepper.