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🍽️ Lentil Spinach Salad with Zander in Ham Wrap

534 kcal · 30 min · 4 servings

Ingredients

• 50 g Puy lentils (or other small lentils)
• 2 small shallots
• 2 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard (or medium-hot mustard)
• sugar
• salt
• pepper
• 6 tbsp olive oil
• 12 cherry tomatoes
• 125 g spinach leaves
• 250 g zander fillet (skinless, 2 zander fillets)
• 2 slices Parma ham

Instructions

1. 1. Put the lentils into boiling water.
2. 2. Cook the lentils for 20 to 25 minutes until they are firm to the bite.
3. 3. Drain the lentils after 25 minutes.
4. 4. Rinse the lentils with cold water to stop the cooking process.
5. 5. Peel the shallots while the lentils are cooking.
6. 6. Dice the shallots finely.
7. 7. Place the lentils and shallots into a bowl.
8. 8. Stir the mixture with vinegar, 2 tablespoons of water, mustard, a little sugar, salt, and pepper.
9. 9. Fold 5 tablespoons of olive oil into the lentil mixture.
10. 10. Remove the tomatoes from the vine clusters.
11. 11. Wash the tomatoes.
12. 12. Clean the spinach.
13. 13. Wash the spinach.
14. 14. Spin the spinach dry (use a salad spinner to remove excess water).
15. 15. Wash the zander fillets.
16. 16. Pat the zander fillets dry with a paper towel.
17. 17. Lightly pepper the zander fillets.
18. 18. Wrap each fillet in a slice of Parma ham.
19. 19. Heat the remaining oil in a non-stick frying pan.
20. 20. Fry the wrapped zander fillets in the pan.
21. 21. Fry the fillets for 3 to 4 minutes on each side.
22. 22. Add the tomatoes to the pan when turning the fillets.
23. 23. Mix the spinach with half of the lentil sauce.
24. 24. Place the spinach onto the plates.
25. 25. Distribute the fish and tomatoes on top of the spinach.
26. 26. Drizzle the dish with the remaining lentil sauce.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 534
• Protein: 40 g · Fett/Fat: 32 g · Carbs: 18 g