Thai Chilli Trout and Lentil Salad Recipe
This Thai Chilli Trout and Lentil Salad Recipe recipe is a great way to be able to spend less time cooking and more time eating and hanging with the family.
Servings 2
Calories 781kcal
Ingredients
- Thai chilli puy lentils salad for Amoy
- 150 g (5.5oz) puy lentils rinsed
- 600 ml (2.5 cups) stock
- 200 g (7oz) cooked trout flaked
- 1 red (bell) pepper deseeded and cut into small cubes
- 10 cherry tomatoes quartered
- 2 spring onions (scallions) sliced
- 60 g (20z) rocket leaves
- 30 g (1oz) fresh coriander chopped
- 1 sachet Amoy sweet Thai chilli sauce
- 1-2 tbsp Amoy light soy sauce
Instructions
- Add lentils and stock to a pan and bring to boil. Reduce heat to medium and let cook for between 25-30 mins until the lentils are tender but not mushy. Drain and set aside to cool for a bit.
- Transfer lentils to a salad bowl and add all the other ingredients, mix well and set aside for an hour to allow the flavours to develop before serving.
Nutrition
Serving: 2servings | Calories: 781kcal | Carbohydrates: 65g | Protein: 43g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 1800mg | Potassium: 1979mg | Fiber: 24g | Sugar: 9g | Vitamin A: 2985IU | Vitamin C: 34mg | Calcium: 191mg | Iron: 10.5mg