Warm Potato and Lentil Salad with Salmon

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Ingredients

2 medium	potatoes
	salt and freshly ground black pepper
25 g	red lentils
1	shallot, chopped
1 clove(s)	garlic, chopped
1 tbsp	oil
50 ml	vegetable stock
1 tsp	lemon juice
1 tsp	white wine vinegar
¹/₂ tsp	honey
3 leaves	basil, chopped
100 g	salmon fillet
25 g	spinach
1 tsp	butter

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Cook the potatoes in salted water until done. Drain, peel and slice the potatoes. Cook the lentils in salted water for 5 minutes, then drain the lentils.

In a pan heat the oil. Sauté the shallot and the garlic. Add the lentils and the stock and simmer for 3-4 minutes or until the lentils are done, but not mushy. Season to taste with lemon juice, vinegar, honey, basil, salt and pepper.

In another pan heat the butter and fry the salmon briefly until just cooked. Flake the salmon and add to the lentils, together with the potatoes and the spinach. Toss until the spinach has wilted. Check seasoning and correct if necessary. Serve immediately.