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Mustard and hot smoked trout salad
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1 lemon, zest and juice
1 tbsp extra virgin olive oil
3 tsp wholegrain mustard
2 tbsp low fat or 0% fat Greek-style yogurt
100g fennel, thinly sliced (about 1⁄2 a large bulb)
100g fine green beans, trimmed and halved
250g pouch LoveLife barley, wheatberries, spelt and rice
1 tbsp toasted flaked almonds
160g kiln smoked rainbow trout fillets
25g pack mint, leaves picked
1. For the dressing, whisk together 1⁄2 the lemon zest and 1 tbsp juice with the oil and 2 tsp mustard, season and set aside. Stir the remaining lemon zest and 1 tsp mustard through the yogurt; season.
2. In a large bowl, mix the fennel with 2 tbsp lemon juice, season and leave for 5 minutes. Boil the beans in salted water for 2 minutes, or until just tender; drain, cool under cold water, then drain again.
3. Warm the grains according to pack instructions. Mix them into the fennel with the beans, almonds and dressing. Flake in the fish and scatter over the mint, then serve with the yogurt.
Typical values per serving: