Salmon, lentil purée and herb bruschetta
( SERVES 4 )
These components work well for a dish that's perfect for sharing and entertaining.
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|1 cup||Red lentils|
|1 slice||Root ginger, (1cm)|
|1||Lemon, (2 tsp lemon juice)|
|1 to drizzle||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|300 g||Boneless salmon fillets|
|8 slices||Sourdough bread|
|1 to serve||Fresh mixed herbs, (parsley, basil and oregano)|
- Cook the lentils in boiling water with the kumara(diced), 1 garlic clove(sliced) and ginger until soft. Drain and reserve the cooking liquid. Purée with the lemon juice, olive oil and enough of the cooking liquid to make a purée, season.
- Brush the salmon and season then cook on the grill for approximately 5 minutes on each side, depending on the thickness.
- Brush the slices of bread with olive oil and grill on both sides. Cut the remaining garlic clove in half and rub over each slice.
- Top the bread with the purée and salmon. Wilt the herbs briefly on the barbecue and top the bruschetta, finishing off with a drizzle of olive oil and a grind of pepper.