This salad brings Canada’s maple syrup together with green lentils. Lentils are quickly pressure-cooked, then tossed with smoked salmon and a spiced dressing. Its sweet-and-sour balance and smoky salmon make it a satisfying snack.
Put the green lentils and water in the pressure cooker and close the lid. Once the cooker whistles, reduce the heat and cook for 8 minutes.
Turn off the heat and leave the pressure cooker closed to rest in its own steam for 10 minutes. Then open the lid and drain the lentils.
Spread the drained lentils on a wide plate and leave them until they reach room temperature; hot lentils will wilt the arugula.
Whisk together the maple syrup, olive oil, apple cider vinegar, cumin and Turkish red pepper flakes.
Add the arugula, thinly sliced red onion and smoked salmon to the cooled lentils. Toss with the dressing.
Wait until the lentils have cooled completely before mixing them with the arugula, or the heat will wilt the leaves. Allergen: contains fish (salmon).
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