For gourmet dining, try the magnificent combination of smoked trout and blackberries.
- Preheat the oven to 170°C.
- Place the lentils in a saucepan with 3 cups (750ml) water and bring to a simmer over medium heat. Reduce the heat to medium-low and cook for 20-25 minutes until tender. Drain and set aside to cool.
- Meanwhile, brush the pita with a little olive oil and dust with half the sumac.
- Cut into triangles, then place on a baking tray and bake for 5-6 minutes until golden and crisp. Remove the pita from the oven, transfer to a wire rack and set aside to cool completely.
- Crush half the blackberries with the lemon juice and honey. Season, then add the olive oil and whisk to combine. Set the dressing aside.
- Combine the lentils, pita chips, trout, cucumber, endive, onion, mint, watercress sprigs and remaining blackberries in a bowl. Drizzle with dressing, scatter with goat’s cheese, micro cress, if using, and remaining 2 tsp sumac, then serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set