Lentil salad with mackerel and mint chutney

Name: lentil salad with mackerel and mint chutney
Total time: 25 min
Yield: 4
Ingredients: 4 smoked mackerel fillet approx. 600 g; 3 orange; 2 tablespoon White wine vinegar; 5 tablespoon olive oil; teaspoon cumin powder (djinten); 1 look lentils drained, approx. 400 g; 1 Red onion in narrow rings; 15 black olive halved, without pit; 2 tablespoon flat leaf parsley minced meat; 1 winter carrot in narrow strips; 200 gram carrot bag; 1 Apple peeled, into pieces; 1 bunch fresh fresh mint; 3 tablespoon lemon juice; 2 tablespoon sugar; 1 green pepper without seeds

Try this delicious lentil salad with mackerel and mint chutney

Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Cut 2 mackerel fillets into pieces.
Peel the oranges thick.
Cut the segments from the membranes and collect the juice.
Mix orange juice, wine vinegar, olive oil and cumin into a dressing.
Puree the ingredients for the mint chutney.
Spoon the pieces of mackerel, orange wedges, lentils, onion, olives and parsley through the dressing.
Place a layer of carrot on a dish or plates.
Divide the lentil salad.
Divide the mackerel fillets, possibly in half, over them and serve the mint chutney.