“Our oceans are under immense pressure from overfishing, climate change and pollution. If you’re buying seafood in a supermarket or restaurant, choosing sustainable seafood is a really simple way for you to support our oceans and keep them full of life.”
(The Netherlands)
Ingredients
- 2 cans of smoked herring (approximately 80 g drained weight)
- 200 g puy lentils
- 1 sprig of thyme
- 1 clove garlic, crushed
- 1 bay leaf
- 1 tbsp dijon mustard
- 2 tbsp white wine vinegar
- 6 tbsp sunflower oil
- 1 small onion, coarsely chopped
- 3 sprigs of basil, leaves coarsely chopped
- 3 sprigs of mint, leaves coarsely chopped
- 2 sprigs of dill, finely chopped
- zest of ½ lemon
Method
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Place a casserole dish, filled with cold water, on a high heat.
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Add the lentils, thyme, garlic and bay leaf and ensure that the lentils are covered with water. Bring to the boil and simmer for 20-25 minutes on a low heat, until the lentils are cooked 'al dente'. Stir occasionally with a ladle.
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Make the dressing by mixing the mustard with the vinegar, using a fork. Now add the oil drop by drop and keep stirring with the fork. If the dressing feels too thick – the dressing should drip a little off your fork - you can add a few drops of water. Season to taste with salt and pepper.
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Drain the lentils, remove the thyme, garlic and bay leaf and leave to cool until lukewarm. Now mix in the dressing.
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Allow the lentils to cool further and then mix in the herring, onion and herbs. Season the salad further with salt and pepper.
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Sprinkle the lemon zest over the salad and serve.
Photo credit: David Loftus