Lentil and smoked salmon salad

Lentils and smoked salmon make this a most satisfying main course salad. Easy to pull together on a weeknight, especially if you happen to have cooked lentils hanging about, as we often do.

Lentil and smoked salmon salad
(serves 2)

• 1 red pepper, halved and seeded
• 12 baby plum tomatoes
• 1 cup Puy lentils
• 2 tsp balsamic vinegar
• 2 Tb olive oil
• salt and pepper to taste
• 4 slices smoked salmon, cut into long strips
• 200g rocket
• 1/4 cup freshly grated parmesan cheese

1. Preheat the grill to high. Place the red pepper halves and tomatoes on a baking sheet and grill the tomatoes until softened and starting to split (about five minutes), and the peppers for about twenty minutes until the skins are black and blistered.
2. Put the hot peppers into a plastic bag for a few minutes to loosen the skins, then peel and slice into long strips.
3. While the vegetables are grilling, cook the lentils in unsalted water until tender then drain.
4. Whisk together the balsamic vinegar and olive oil to make a dressing. Season with salt and pepper to taste, and stir through the drained lentils.
5. In a serving bowl, toss together the lentils, smoked salmon, peppers, tomatoes and rocket. Sprinkle with parmesan cheese and toss again. Adjust the seasoning and serve.

Tags: gluten-free, lentils, parmesan, red peppers, rocket, smoked salmon, tomatoes