Servings: 4

4 new potatoes, cut into ½ cm dice 4 new potatoes, cut into ½ cm dice
1 tin (400 grams) brown lentils 1 tin (400 grams) brown lentils
120 grams natural Greek yogurt (0% fat) 120 grams natural Greek yogurt (0% fat)
1 tablespoon harissa chilli paste 1 tablespoon harissa chilli paste
1 garlic clove, crushed 1 garlic clove, crushed
1 small red onion, thinly sliced 1 small red onion, thinly sliced
Leaves from 1 small bunch fresh flat leaf parsley Leaves from 1 small bunch fresh flat leaf parsley
1 fresh red chilli, deseeded and thinly sliced 1 fresh red chilli, deseeded and thinly sliced
1 tin wild red Alaskan salmon, flaked (200 grams) 1 tin wild red Alaskan salmon, flaked (200 grams)
Freshly ground black pepper Freshly ground black pepper

Boil potatoes in lightly salted water for 10 minutes or until tender, then drain.
Meanwhile gently heat the lentils in a saucepan.
Combine the yogurt with the harissa and garlic.
Fold this dressing into the lentils, along with the onion, parsley leaves, chilli and potatoes.
Season to taste.
Spoon into serving bowls then scatter over salmon flakes.

Energy 177 calories  Energy 177 calories