Trout and beetroot salad
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Skinless ocean trout
300 g
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g cans)
99% fat-free, plain or natural yoghurt, unsweetened
75 g
Horseradish cream
1 tbs
Lemon juice
1½ tbs
Beetroot, cooked without added fat
250 g, baby variety, cut into wedges
Cos lettuce
2 baby, leaves separated
Instructions
1
Preheat oven to 200°C. Cut a large piece of baking paper. Place trout on paper and wrap to form a parcel. Place on a baking tray and bake for 12-15 minutes or until cooked through. Set aside to cool. Flake flesh and set aside.
2
Place cannellini beans in a large bowl. Combine yoghurt, horseradish and juice in a small bowl. Season dressing with salt and pepper. Add half the dressing to cannellini beans and stir to combine. Add flaked trout and beetroot and gently stir to combine.
3
Top lettuce with bean salad. Serve with remaining dressing.
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