puy lentil and beetroot salad with smoked trout

puy lentils beetroot celery carrot1 cup French/Puy lentils
1 carrot, peeled, cut to large chunks
1 stick celery, cut to large chunks
2 bay leaves
½ tsp salt
4 cups water
3-4 Beetroot, peeled, chopped and steamed
baby cos lettuce leaves, a small handful per person
1 Smoked trout, shredded with bones removed
Soft Feta, crumbled to serve

parsely rocket salsa verdesalsa verde dressing:
2 tbsp Rocket leaves, finely chopped
2 tbsp Parsley, finely chopped
½ Red onion, diced
½ Lemon, juiced
2 tbsp Olive oil
Salt & white pepper

Put the lentils, bay leaves, carrot, celery and salt into a saucepan with 4 cups of water. Bring to the boil and simmer for 25-30 minutes.
Prep and steam the beetroot for 10-20 minutes dependant on the size of your pieces.
Combine the dressing ingredients in a medium bowl, set aside.
Prep your lettuce and scatter over the serving plate(s).
When the beetroot is ready, add it to the dressing and gently combine.
Plate up: strain your lentils and spoon some over the lettuce (discard the veg chunks), top with beetroot, crumble feta and finally top with smoked trout.

Subs: smoked trout for poached egg, smoked trout for toasted walnuts, feta for goats cheese

puy lentil and beetroot salad with smoked trout


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