Salmon, lentil purée and herb bruschetta
Photo by Babiche Martens
These components work well for a dish that's perfect for sharing and entertaining.
- Cook the lentils in boiling water with the kumara (diced), 1 garlic clove (sliced) 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.
- Brush the salmon and season then cook on the grill for approximately 5 minutes on each side, depending on the thickness.
- Brush the slices of bread with olive oil and grill on both sides. Cut the remaining garlic clove in half and rub over each slice.
- 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.