Slimming World Recipe Bacon Wrapped Cod With Puy Lentil Salad

SLIMMING WORLD RECIPE: BACON-WRAPPED COD WITH PUY LENTIL SALAD

Steps:

• Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the beetroot and sweet potatoes in a non-stick roasting tin, lightly spray with low calorie cooking spray, season to taste and toss well. Roast on the bottom shelf of the oven for 25-30 minutes, tossing occasionally, until soft and cooked through. Set aside.
• Meanwhile, season each fish fillet and wrap in two slices of the bacon. Put the fish in another non-stick roasting tin and roast on the top shelf of the oven for 20 minutes or until cooked through.
• At the same time, put the lentils in a large lidded saucepan and fill with enough water to cover the lentils by 6-8cm. Turn the heat to high and bring to the boil, then reduce the heat to low and simmer, loosely covered with a lid, for 15-20 minutes or until the lentils are tender.
• While the lentils are cooking, put all the dressing ingredients in a blender or food processor, season to taste and blend until fairly smooth. Drain the lentils and transfer to a serving platter. Stir in two-thirds of the dressing and season to taste. Scatter over the beetroot, sweet potatoes and spinach.
• Top with the fish, scatter over the extra chives and drizzle over the remaining dressing.

GREEN LENTIL AND BACON SALAD

Steps:

• Cook bacon in heavy large saucepan over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add onion to drippings in saucepan; sauté until very tender, about 15 minutes. Add 6 cups water, ham hock, lentils, 1/4 cup parsley, and 2 teaspoons thyme. Bring to boil. Reduce heat to medium-low. Cover and simmer until lentils are tender, about 30 minutes. Using tongs, transfer ham hock to work surface. Drain lentils. Cool ham hock and lentils. Cut ham from bone; dice. Transfer ham to large bowl.
• Whisk walnut oil, red wine vinegar, and Dijon mustard in small bowl to blend. Transfer lentils to large bowl with ham. Add dressing, red onion, celery, bacon, remaining 1/4 cup parsley, and remaining 2 teaspoons thyme. Toss to combine. Season to taste with salt and pepper and serve at room temperature.