I hope you’re tempted to give this salad a try.  Not only is it bright and extremely tasty, but it takes less than 10 minutes to throw together, which is a big plus.

For the salad

  1. 400g can brown lentils, rinsed & drained

  2. 1/2 yellow pepper

  3. 1/2 red pepper

  4. 1 red onion, cut into thin wedges

  5. 50g baby spinach

  6. 1/3 cup flat leaf parsley

  7. 150g hot smoked trout

For the dressing

  1. juice of 1/2 lemon

  2. 1 tbsp extra virgin olive oil

  3. 1/2 tsp ground cumin

  4. pinch of salt

  5. pinch of sugar (optional)

  6. freshly ground black pepper


  1. Combine all the ingredients for the dressing (excluding the sugar) in a jar. Secure the lid and shake well. If the dressing is a little tart, add the sugar and combine.

  2. Place the drained lentils into a large bowl, add half the dressing and toss to coat well.

  3. Next, add the red and yellow peppers, onion, baby spinach and parsley to the bowl. Season with salt and pepper and gently toss to combine.

  4. Divide among four serving plates.

  5. Break the trout into large flakes then divide evenly among plates.

  6. Drizzle a small amount of the reserved dressing over the trout, if desired.

  7. Serve immediately.


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