Rice and lentil salad with kale pesto and salmon

Step 1

Cook rice and lentils in a saucepan of boiling water for 25 minutes or until al dente. Drain. Transfer to a large bowl. Cool.

Step 2

Meanwhile, cook beans in a steamer basket set over a saucepan of boiling water, covered, for 2-3 minutes or until tender crisp, adding half the kale in last minute of cooking time. Refresh under cold running water. Drain well.

Step 3

For the pesto, process parmesan, sunflower seeds, half the lemon rind and remaining kale in a small food processor until finely chopped. Add oil, lemon juice and 60ml water. Process until a smooth paste forms, adding remaining water if needed. Season.

Step 4

Add beans, tomato, steamed kale, remaining rind and half the pesto to rice mixture. Toss to combine. Divide among plates. Top with salmon and remaining pesto.