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Lentil Niçoise with Truffle Yoghurt Dressing

Serves 4

15ml (1 tablespoon) olive oil
250g trout fillet
400g tin lentils, rinsed and drained
200g cherry tomatoes, halved
1/2 English cucumber, deseeded and sliced
3 scallions, thinly sliced
100g feta, crumbled
1/3 cup olives, pitted
180g mixed lettuce
200g green beans, blanched
1/4 cup sundried tomatoes halved
A handful of fresh dill and flat-leaf parsley, roughly chopped
4 eggs, semi-soft boiled, halved  

Truffle Dressing

45ml Stonebarn Black Truffle French Dressing (Imported by The Truffle Lady SA)
30ml (2 tablespoons) lemon juice
45ml (3 tablespoons) extra virgin olive oil
5ml (1 teaspoon) honey
Salt and pepper, to taste

Heat a pan until hot. Drizzle the trout with olive oil and season lightly with salt and black pepper. Pan-fry, skin side down for several minutes. Turn and cook for a further 2 minutes. Remove from the pan and set aside to cool. Peel off the skin and discard. Flake the trout into chunks.

For the salad, place all the ingredients, except the eggs and trout, in a large mixing bowl.

To make the dressing, whisk all the ingredients together, seasoning to taste.

Pour the dressing over the salad and toss lightly. Add the trout and turn over gently to keep from breaking up. Transfer to a serving plate and place the eggs on top.

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