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In a bowl, mix the honey, the water, the mayonnaise, sambal oelek and the sesame oil. Reserve.
Thinly slice the daïkon and cucumber.
Rinse and drain the lentils.
Cut the cauliflower into florets and fry them in a pan in olive oil for 2 minutes over medium heat.
Disperse daïkon, cucumber, cauliflower, arugula and lentils distinctly in bowls.
Spoon reserved vinaigrette over and top with smoked salmon and sesame seeds. Serve.
Source: Missfresh.com
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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