Trout & beetroot salad
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Fish works really well in salads – try this flavoursome idea
Ingredients
Trout, raw
300 g
Cannellini Beans, cooked
2 can(s), large, drained
0% fat natural Greek yogurt
75 g
Horseradish Sauce
1½ tablespoon(s)
Lemon Juice, Fresh
15 ml
Beetroot
250 g, cooked, cut into wedges
Lettuce
2 handful serving, Little Gem
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Wrap 300g trout fillets in a parcel of baking paper. Bake for 12-15 minutes, until cooked through. Leave to cool, then flake, discarding the skin.
2
Put the drained and rinsed cannellini beans in a large bowl. Whisk together the yogurt, horseradish sauce and the lemon juice, and season to taste. Mix half of the dressing through the beans. Mix the flaked trout with the beans and beetroot. Serve the salad on the leaves of 2 Little Gem lettuces, with the remaining dressing on the side.
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