Peri peri spiced lentils make a beautiful bed for Ballymaloe-topped poached salmon in this nourishing weekday recipe.
The quantities provided above are averages only.
400 grams
Salmon
120 grams
Salad Leaves
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
1 unit(s)
Cucumber
1 unit(s)
Tomato
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
17.5 grams
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water