- Sumac is a red sour spice made from dried ground berries. With this spice which is also available in your local supermarkets, I made this tasty salad. To make ahead, you can cook, then chill the lentils and bake the pita bread and store in an air tight container.
- Preparation Time: 35 minutes
- Cooking Time: 25 minutes Serves: 6
- 200g puy lentils
- 3 large pita breads – cut into triangles
- 2 tablespoons olive oil
- 1 teaspoon sumac
- 300g fresh raspberries
- Juice 1 lemon
- 2 teaspoons honey
- 100ml olive oil
- 1 cucumber – finely sliced
- 1 red onion – thinly sliced
- Bunch of fresh mint
- 300g smoked trout – flesh flaked
- 150g soft goat’s cheese
- Salt and freshly ground black pepper – to taste
- Heat the oven to 200C/ 400F / Gas mark 6.
- Put the lentils in a saucepan of 750ml boiling water and cook gently covered for 25 minutes. Drain and cool when cooked. Set aside.
- Brush the pita bread with olive oil and sumac. Season with salt and pepper.
- Bake for 10 minutes or until crisp. Set aside.
- Crush half the raspberries in a bowl with lemon juice and honey. Season and whisk in 50ml olive oil to make a dressing.
- Put the lentils, pita bread, cucumber, onion and mint, the remaining raspberries and fish in a bowl.
- Gently toss and transfer to a serving platter. Scatter over goat’s cheese and a sprinkling of sumac.
Tagged in: Fish
, fish salad
, Goats Cheese
, Main course
, Pita bread
, Puy Lentils
, Shabbat lunch
, smoked trout
, Summer lunch