Salmon, lentil purée and herb bruschetta. Photo / Babiche Martens
Serves 4
1 cup red lentils
1/2 cup kumara, diced
1 clove garlic, sliced plus 1 large clove, extra
1 x 1cm slice of ginger
2 tsp fresh lemon juice
Olive oil
Salt and pepper
1 x 300g piece of salmon fillet
8 slices sourdough or baguette
Parsley, basil and oregano
1 Cook the lentils in boiling water
with the kumara, garlic and ginger until soft. Drain and reserve the cooking liquid. Purée with the lemon juice, olive oil and enough of the cooking liquid to make a purée, season.
2 Brush the salmon and season then cook on the grill for approximately 5 minutes on each side, depending on the thickness.
3 Brush the slices of bread with olive oil and grill on both sides. Cut the garlic clove in half and rub over each slice.
4 Top the bread with the purée and salmon. Wilt the herbs briefly on the barbecue and top the bruschetta, finishing off with a drizzle of olive oil and a grind of pepper.
