Thyme

Monday's Salad of Peas, Green Beans, Lentils & Tarragon with Crispy Skinned Fish

by Thyme Recipes 7 Jul 17

Monday's Salad of Peas, Green Beans, Lentils & Tarragon with Crispy Skinned Fish

A delightful summer salad to start the week, this is delicious with crispy skinned salmon, but works with any grilled meat or fish.  Alternatively pair with Buffalo Mozerella or a fluffy goat's cheese omelette.

Serves 4

Ingredients:

For the salad:

For the dressing:

Method:

  1. Cook the lentils in fresh water until tender – approx. 20. Drain, rinse and cool
  2. Place the peas, beans, lentils, cucumber & leaves in a large bowl. Scatter in the herbs and the lemon zest.
  3. Season the fish skin and place skin-side down into a hot pan with a little oil. Cook for 3-4 mins then season the flesh and place in a pre-heated 200c oven for 8-10 mins.
  4. Dress the vegetables and serve alongside the fish with a wedge of lemon.

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