Trout and beetroot salad
Skinless ocean trout
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g cans)
99% fat-free plain yoghurt
Cooked peeled beetroot
250 g, baby variety, cut into wedges
2 baby, leaves separated
- 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.
- 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.
- Top lettuce with bean salad. Serve with remaining dressing.