Salmon and Lemon Mini Fish Cakes
16th April 2015
Spinach, Red Lentil and Bean Curry
17th April 2015
Ingredients
- 100 g Puy lentils
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 300 ml vegetable stock
- 1 rounded tbsp organic natural goat's yoghurt
- 2 tbsp chopped dill
- 1/2 lemon zest
- 200 g smoked haddock fillets
- 50 g baby spinach leaves
Servings:
Instructions
- Tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 20-25 mins, until the lentils are tender.
- Mix together the goat's joghurt, half the dill and the lemon zest, adding a little seasoning. Put the fish in a shallow dish with a splash of water and cover with cling film. Put it in under the grill or in the oven for 4-6 mins until the fish flakes easily.
- When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the goat's mixture. Divide between 2 warmed plates and top with the haddock. Scatter over the remaining dill and serve.
- Enjoy!
