Colorful Cabbage Salad with Salmon and Harissa Lentil Vinaigrette

Ingredients

• 1 Shallot
• 4 tbsp olive oil
• 60 g red lentils
• 2 tsp harissa paste
• 150 ml Vegetable broth
• 4 tbsp orange juice
• 2 tbsp Apple cider vinegar
• 1 tsp coarse mustard
• Salt
• 6 pearl onions
• 250 g red cabbage
• 200 g broccoli
• 250 g Chinese cabbage
• 2 tbsp pistachio nuts (15 g each)
• 300 g salmon fillet
• Pepper

Instructions

1. 1.

   For the vinaigrette, finely dice the shallot. In a pot heat 1 tbsp oil over medium heat and soften for 2 minutes. Add lentils and harissa and sauté for 2 more minutes. Pour in broth and simmer gently for about 10 minutes until cooked. Remove from heat and cool for 5 minutes. Whisk orange juice with 1 tbsp vinegar, mustard, and 1 tbsp oil; season with salt.

2. 2.

   Meanwhile peel and halve the pearl onions. Clean, wash, and shred the red cabbage finely. Mix with onions, 1 tbsp vinegar, 1 tbsp oil, and salt; let rest.

3. 3.

   Wash broccoli and cut into florets. Boil in salted water for 5–6 minutes, then shock in cold water and drain. Clean Chinese cabbage, remove core, slice into strips. Arrange all on a platter. Roughly chop pistachios.

4. 4.

   Pat salmon dry, season with salt and pepper. Heat remaining oil in a pan over medium heat; cook salmon skin‑side down for about 2 minutes, flip and cook another 2 minutes until the center remains slightly translucent. Break apart gently and place atop the prepared cabbage salad. Drizzle dressing and sprinkle pistachios on top.