Ingredients

• 15g (1/2oz) chopped fresh tarragon
• 1/4 cucumber, chopped
• 6tbsp yogurt
• 1 small broccoli, approx 250g (8oz), cut into small florets
• 1tbsp olive oil
• 1 onion, diced
• 4 sprigs thyme
• 1 clove garlic, diced
• 250g (8oz) ready to eat puy lentils
• 200g (7oz) cooked leftover salmon, flaked
• 1/2 lemon, juice only

Puy lentils are a good cupboard standby for quick dinners and the light, tangy yogurt dressing in this dish is a perfect partner for them. This recipe is a quick and easy leftovers idea from our maple-glazed roast salmon. If you'd like to make it from scratch you'll need 200g (7oz) of salmon.

Place the tarragon, cucumber and yogurt in a small bowl. Season with black pepper and mix together, then set aside. Bring a medium pan of salted water to the boil and cook the broccoli for 3 minutes, until al dente. Drain and set aside.

In a clean pan, heat the oil and gently cook the onion with the sprigs of thymefor 5-7 minutes, until softened. Add the garlic and cook for 2 more minutes. Stir through the lentils, salmon, broccoli and lemon juice and stir until warmed through. Season with salt and black pepper. Serve with the yogurt dressing on the side.
Notes
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