You know how I love to call something a recognisable name (Nicoise) but it’s not actually exactly traditional. That’s what’s going on here. I’m not even sorry because this version is delightful.

The most obvious variation is that I’ve used salmon, because people tend to be more comfortables cooking it at home. I’ve also used sun-dried tomatoes rather than fresh as it’s winter and fresh tomatoes are just not great right now.  I’ve left the anchovies out as the salmon is stronger in flavour than tuna and I also felt like it was an excessive amount of salt when I made it that way. There’s also lentils handing out in there to help keep you full longer. And i roasted the potatoes because I was roasting the salmon anyway so why not?

This recipe uses the same type of herb oil as the recipe I posted yesterday as I made lot of it and I HATE waste. I changed it slightly when retesting it but you could use the exact same one. I really don’t use the work hate very often but wasting stuff really irritates me. I want to be less wasteful than I am currently so I try and take every opportunity to use up the ingredients I have on hand. That’s actually how this salad came about! I had the olives and sundried tomatoes, lentils and the herb oil on hand so my shopping list was nice and short.

This is the sort of salad I love to eat in winter, it can be served hot, warm or cold and is super filming and hearty. Perfection.

Serves 2

Ingredients

200-300g salmon fillet, skin on cut into 2 small fillets

300g baby potatoes or kipflers

2 handfuls of green beans, trimmed

2 eggs

1/4 cup green lentils

2 cups chopped cos lettuce

2 Tbs sliced olives

6 sun dried tomatoes, sliced

1 lebanese cucumber, sliced into semi cricles

juice of 1 lemon

1 tsp lemon zest

pinch of salt

1 tsp honey

1 tsp dijon mustard

Herbed oil

1/3 cup extra virgin olive oil

1/3 cup parsley

1 Tbs thyme or oregano leaves

Directions

Preheat oven to 180 degrees celsius.

Put the ingredients for the hebred oil in a blender and process until green and well combined. Strain with a mesh sieve. Do not discard the thick pulpy stuff, you’re using that.

Rinse the lentils and place in a small pot with 3/4 cup of water and a pinch of salt. bring to the boil then turn down to a simmer and cook for 15-20 minutes or until tender. Set aside in a salad bowl and mix with 1 Tbs of the herbed oil.

Halve the potatoes and place in a small pot, cover in cold water and add a generous pinch of salt. Bring to the boil and simmer for 10 minutes. Drain and toss with 1 Tbs of the strained herbed oil. Spread in an even layer on a lined baking tray and roast for 20 minutes.

Meanwhile, bring a small pot of water to the boil. Once boiling add the eggs, in their shells, and boil for 6 minutes and 30 seconds. Remove and place in cold water, peel and then set aside until ready to serve the salad.

Bring the water back to the boil and then add the green beans. Cook for 4 minutes then refresh in cold water and slice in half.

Take your 2 salmon fillets and rub with a few Tbs of the oil pulp. Place in the same tray as your potatoes and cook for 12 minutes.

Make a dressing by combining 3 Tbs of the herbed oil with the lemon juice and zest, salt, honey and mustard. Mix well to combine.

To serve toss together the potatoes and the lentils with a Tbs of the dressing. Place into your bowl and add the other ingredients. finish  by topping with the salmon, a halved egg and a generous drizzle of the salad dressing. Dig in.

HH. x