Salmon, lentil purée and herb bruschetta

Babiche Martens

These components work well for a dish that's perfect for sharing and entertaining.

Ingredients

½ cup	Kumara
1 cup	Red lentils
2	Garlic cloves
1 slice	Fresh ginger, (1cm)
1	Lemon, (2 tsp lemon juice)
1 to taste	Salt & freshly ground pepper
1 to drizzle	Olive oil
8 slices	Sourdough bread
300 g	Boneless salmon fillets (Main)
1 to serve	Fresh mixed herbs, (parsley, basil and oregano)

Directions

1. Cook the lentils in boiling water with the kumara (diced), 1 garlic clove (sliced) and ginger until soft. Drain and reserve the cooking liquid. Purée with the lemon juice, olive oil and enough of the cooking liquid to make a purée, season.
2. Brush the salmon and season then cook on the grill for approximately 5 minutes on each side, depending on the thickness.
3. Brush the slices of bread with olive oil and grill on both sides. Cut the remaining garlic clove in half and rub over each slice.
4. Top the bread with the purée and salmon. Wilt the herbs briefly on the barbecue and top the bruschetta, finishing off with a drizzle of olive oil and a grind of pepper.