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Lunch recipe

Smoked Salmon Lentil Beetroot Salad with Mustard Apple

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Silky smoked salmon, earthy lentils and beetroot with crisp apple, green beans and lemon-mustard dressing.

Start planningStart cookingIngredients
20 min520 kcal4 base servingsLunchPescatarianFamily FriendlyFilling Lunch
ContainsFish
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: smoked salmon, green lentils, beetroot, apples

Dietary fit: Pescatarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Fold in the beetroot last to keep the green beans, apple and lentils visually distinct.

Smoked Salmon Lentil Beetroot Salad with Mustard Apple plated and ready to serve.

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Ingredients

What you need

  • 400g smoked salmon
  • 500g green lentils
  • 500g cooked beetroot
  • 300g green beans
  • 2 apples
  • 2 tbsp wholegrain mustard
  • 1 lemon
  • 20g fresh parsley
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

You'll also need

saucepan, colander, large mixing bowl, fine grater, whisk

Method

Step by step

Up to 8 clear steps
  1. Smoked Salmon Lentil Beetroot Salad with Mustard Apple cooking step 1: Prepare the salad.
    Step 1

    Prepare the salad

    Drain and rinse the cooked green lentils. Cut the cooked beetroot into 2cm wedges, core and thinly slice the apples, trim and halve the green beans, and finely chop the fresh parsley.

    6 min
  2. Smoked Salmon Lentil Beetroot Salad with Mustard Apple cooking step 2: Cook the green beans.
    Step 2

    Cook the green beans

    Bring a saucepan of water to the boil with 0.25 teaspoon salt. Add the green beans and cook for 4 minutes until bright green and just tender with a little bite, then drain and cool under cold running water.

    5 min
  3. Smoked Salmon Lentil Beetroot Salad with Mustard Apple cooking step 3: Whisk the dressing.
    Step 3

    Whisk the dressing

    Finely grate the lemon zest into a large bowl and squeeze in 2 tablespoons juice. Whisk in the wholegrain mustard, 2 tablespoons olive oil, remaining 0.25 teaspoon salt and the black pepper.

    3 min
  4. Smoked Salmon Lentil Beetroot Salad with Mustard Apple cooking step 4: Toss the lentils.
    Step 4

    Toss the lentils

    Add the lentils, green beans, apple and parsley to the dressing and toss until glossy. Gently fold through the beetroot wedges so they stay distinct.

    3 min
  5. Smoked Salmon Lentil Beetroot Salad with Mustard Apple cooking step 5: Separate the salmon.
    Step 5

    Separate the salmon

    Gently separate the smoked salmon into broad ribbons, keeping the pieces loose rather than compressing them.

    2 min
  6. Smoked Salmon Lentil Beetroot Salad with Mustard Apple cooking step 6: Fill the lunch bowls.
    Step 6

    Fill the lunch bowls

    Divide the lentil, green bean, apple and beetroot salad between four bowls. Arrange the smoked salmon ribbons over the top and spoon over any dressing left in the mixing bowl.

    2 min