Mackerel, Lentil and Wild Rice Salad

This evening we wanted something relatively healthy but filling.  Kerri found this recipe, which we took some elements from.

Ingredients
100g puy lentils
70g red rice, wild rice or a mixture of both (we used a mixture since that’s what we had)
2 fillets of smoked mackerel (peppered or not; up to you)
2 small carrots or 1 medium to large carrot, grated
1 stick celery, finely chopped
2 inches of cucumber, seeded and finely chopped
Salad leaves for serving (we used gem lettuce but stronger leaves would have been better)

For the dressing (this is half the recipe above, with the oil, honey and garlic reduced even further)
25g capers, rinsed and drained
3 salted anchovy fillets
Juice of 1/2  lemon
Juice of 1/2 lime
30ml extra virgin olive oil
1/4 tsp clear honey
1/4 garlic clove
Salt and pepper

Cook the lentils and the rice, then drain and leave to cool.  Mix together and add the chopped vegetables.  Skin the mackerel and then flake into the salad. 

For the dressing, put all the ingredients into a food processor and blend until smooth.  Mix as much of the dressing into the salad as you want to; keep the rest for drizzling on top afterwards.  Serve on top of leaves.

The dressing was really deep and slightly bitter, which went very well with the mackerel and the lentils and rice.  The red rice that we used had a wonderfully nutty flavour to it, which we found went well with the mackerel too.  This dressing would be really good with a salad that contained bacon or pancetta; we have plans to do something along those lines soon.