Name: Trout and beetroot salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 300 g Trout, skinless, raw; 2 can(s) canned cannellini beans, rinsed, drained (2x400g cans); 75 g 99% fat-free plain yoghurt; 1 tbs horseradish cream; 1.5 tbs lemon juice; 250 g cooked beetroot baby variety, cut into wedges; 2 baby cos lettuce leaves separated

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Ingredients

Trout, skinless, raw

300 g

canned cannellini beans, rinsed, drained

2 can(s), (2x400g cans)

99% fat-free plain yoghurt

75 g

horseradish cream

1 tbs

lemon juice

1½ tbs

cooked beetroot

250 g, baby variety, cut into wedges

cos lettuce

2 baby, leaves separated

Instructions

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.

Notes

TIP: You can use skinless salmon fillets instead of trout. VARIATION: Add 1 tbs baby capers (rinsed, drained) with yoghurt in Step 2 or swap horseradish cream for wholegrain mustard.

Trout and beetroot salad

Ingredients

Instructions

Notes

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