Six varieties of leaves are the stars of this salad bursting with filling lentils, moist salmon and creamy goats cheese.
- To make the basil oil dressing, place the basil in a heatproof bowl. Cover with boiling water. Set aside for 30 seconds to stand. Refresh under cold running water. Drain.
- Place the basil and oil in the bowl of a food processor and process until smooth. Strain through a fine sieve into a small bowl. Discard the pulp. Stir in the lemon juice. Season with salt and pepper.
- Divide the salad leaves and salmon among serving bowls. Sprinkle with the lentils, tomatoes and avocado.
- Drizzle over the dressing. Top with the goats cheese. Season with pepper to serve.
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