Gen Hallam (@ghnutritioncoaching) shares an easy summer recipe to liven up your salads



For the salad:

1 fennel bulb
1 medium courgette
1⁄4 bag Merchant Gourmet Puy Lentils (approx. 60g)
1 large, ripe tomato
2 large handfuls of dark leafy green salad leaves (I like a mix of spinach rocket & watercress) 1 tsp sunflower seeds
1 tsp pumpkin seeds

For the dressing:

1 tbsp extra virgin olive oil
1⁄2 tbsp apple cider vinegar (with the mother)
1 tsp Dijon mustard

For the fish*:

1 tsp olive oil
1 sea bass fillets (approx. 90g)

Salt & pepper

  1. Cut the fennel bulb in half down its length and very thinly slice each half.
  2. Using a sharp vegetable peeler, slice the courge0e into thin ribbons down its length, turning as yougo.
  3. Thinly slice the tomato and add to a bowl with the fennel and puy lentils.
  4. Mix together the salad dressing ingredients and add 1⁄2 tbsp of the dressing to the fennel, courgette,lentils and tomatoes. Stir through gently and leave to one side. (The leftover dressing will store in thefridge for 2 weeks)
  5. Prep the fish by removing from its packaging and patting dry on kitchen towel. Using a sharp knifescore the skin 3 or 4 times and season generously with salt and pepper.
  6. Heat the olive oil in a frying pan over a med-high heat, add the sea bass skin side down and presswith a spatula to crisp the skin. Cook for 3-4 minutes and then carefully turn to cook flesh side downfor the final minute.
  7. Arrange the dark leafy green salad leaves on a plate, scatter over the dressed fennel, courgette, lentils,and tomato mix. Scatter over the sunflower and pumpkin seeds and top with the sea bass, crispy skin side up.

Nutrition (per serving): Protein 32.9g, Fat 16.7g (saturates 3.1g), Carbohydrate 31g, Fibre 17.2g

*this salad is also delicious with salmon, cod, mackerel, chicken – ready cooked or tinned varie:es will save you a bit of precious time – or with some pan fried halloumi for a veggie meal or marinated tempeh slices for a vegan alternative.

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