[Speedy Legumes] NZ Zesty Dory & Pesto Lentil Salad

Name: [Speedy Legumes] NZ Zesty Dory & Pesto Lentil Salad with Cucumber & Tomato
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 280 g Smooth Dory Fillets; 1 sachet Lemon Pepper Seasoning; 1 Tomato; 1 Cucumber; 1 packet Lentils; 1 packet Basil Pesto; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Cucumber & Tomato

Recipe Development TeamUpdated on October 02, 2025

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Calories

445 kcal

Protein

35g protein

Total

20 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Fish
Cashew
Milk

We’re levelling up our favourite summer lentil salad with the addition of lemon pepper spiced dory! Cucumber, tomato, lentils and mixed salad leaves come together to form the base, tossed through herby pesto and vinegar, before we add the zesty fish on top. Chef’s kiss!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

280 g

Smooth Dory Fillets

(Contains: Fish; )

1 sachet

Lemon Pepper Seasoning

Tomato

Cucumber

1 packet

Lentils

1 packet

Basil Pesto

(Contains: Cashew, Milk; )

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories445 kcal

Energy (kJ)1860 kJ

Fat19.3 g

of which saturates2.7 g

Carbohydrate27.1 g

of which sugars4.8 g

Dietary Fibre11.6 g

Protein35 g

Sodium809 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

Remove smooth dory fillets from packaging and pat dry with paper towel.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.
In the last minute of cook time, sprinkle over lemon pepper seasoning, gently turning fish to coat.

TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

Meanwhile, slice tomato into thin wedges.
Roughly chop cucumber.
Drain and rinse lentils.

In a large bowl, combine basil pesto with a drizzle of olive oil and vinegar. Add mixed salad leaves, drained lentils, tomato and cucumber. Toss to coat and season to taste.