This recipe can be made two ways: quickly by opening two tins and a jar, or more leisurely by poaching a salmon fillet, making your own harissa paste and cooking lentils. It is a creamy spicy salad which can be made hot hot if preferred by increasing the amount of red chilli added, and can even be served hot in winter.
4 new potatoes, cut into ½ cm dice
1 tin 400g brown lentils
120g 0% fat natural Greek yogurt
1 tbsp harissa chilli paste
1 garlic clove, crushed
1 small red onion, thinly sliced
Large handful of fresh parsley [we added fresh chives]
1 fresh red chilli, deseeded and thinly sliced
1 200g tin of wild red salmon, flaked [we used freshly poached salmon]
Freshly ground black pepper
Boil the potatoes in lightly salted water for 10 minutes or until tender. Drain and set aside. Meanwhile cook the lentils if using dried, or heat the tinned lentils in a saucepan.
To make the dressing: combine the yogurt with the harissa and garlic.
When you are ready to eat, fold the dressing into the lentils, add the onion, herbs, chilli and potatoes. Season to taste. Spoon into a serving bowl, and scatter salmon flakes over the top.
5 to remember
desecado – deseeded
la pasta de harissa – the harissa paste
combinar – to combine
cuando estes listo – when you are ready
dispersar – to scatter
This recipe is by TV chef Anthony Worrall-Thompson.
‘The Essential Diabetes Cookbook’ by Antony Worrall Thompson [UK: Kyle Books]