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Rice and lentil salad with kale pesto and salmon
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Crunchy sunflower seeds add a light and healthy twist to this satisfying salmon salad.
Ingredients:
  • 210g (1 cup) Naturally Rice & Lentils
  • 250g green beans, trimmed, sliced lengthways
  • 100g kale leaves, chopped
  • 40.00 ml parmesan, finely grated
  • 40.00 ml sunflower seed kernels, lightly toasted
  • 2 tsp lemon rind, finely grated
  • 18.20 gm extra virgin olive oil
  • 80ml (1/3 cup) water, hot
  • 200g grape tomatoes, halved
  • 185g hot-smoked salmon fillets, skin removed, flaked
Instructions:
  • Boil rice and lentils in a saucepan for 25 minutes until al dente. Drain and cool in a large bowl.
  • Steam beans in a basket over boiling water for 2-3 minutes until tender crisp. Add half the kale in the last minute of cooking. Rinse with cold water, then drain well.
  • Prepare the pesto by blending parmesan, sunflower seeds, half of the lemon zest, and the rest of the kale in a small food processor until finely chopped. Add oil, lemon juice, and 60ml of water. Blend until a smooth paste forms, adding more water as needed. Season with salt and pepper to taste.
  • Mix in beans, tomato, steamed kale, remaining rind, and half of the pesto into the rice. Combine well. Serve on plates and garnish with salmon and the rest of the pesto.

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