Sardine and Lentil Salad
¾ cup green lentils, rinsed
60g rocket leaves
¼ cup large green olives, pitted and halved
¼ cup flaked almonds, toasted
¼ red onion, thinly sliced
8 baby roma tomatoes, halved
110g can John West Sardines in Extra Virgin Olive Oil, drained, oil reserved
2 tablespoons fresh dill, finely chopped
Place lentils and 3 cups of water in a medium pan over high heat. Bring to boil, reduce heat to low and simmer for 15 minutes or until lentils are just tender. Drain and set aside.
Combine rocket, olives, flaked almonds, onion and tomatoes in a serving bowl or plate. Top with lentils, John West Sardines, dill and lemon zest.
Combine reserved sardine oil and lemon juice in a screw top jar, season to taste. Shake well and pour over salad.
TIP: Use canned lentils for a quick and easy option