Smoked trout with red onions marinated in tangy, citrusy red sumac, and served with green leaves and creamy, umami houmous.
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Start by making the sumac onions. Place the onion into a bowl. Pour over enough boiling water to cover and leave to soak for about 10 minutes. Drain and pat dry on kitchen paper.
Return to the bowl, add the vinegar and mix well. Let the onions marinate for 5-10 minutes, making sure to stir them a few times. Drain away all but about 1 tsp of the vinegar. Add the rest of the ingredients and stir to combine. Place in the fridge for about 30 minutes before serving.
Meanwhile, heat the rice according to pack instructions. Break the fish into bitesized pieces.
In 2 bowls (or lunch boxes), divide the spinach or beetroot salad, black rice, houmous, fish, and cucumber. Top with the sumac onions, then scatter with the radish slices and sesame seeds. Season and serve drizzled with extra virgin olive oil.
Typical values per serving when made using specific products in recipe
Energy | 1,955kJ/ 466kcals |
|---|---|
Fat | 18g |
Saturated Fat | 2.8g |
Carbohydrates | 52g |
Sugars | 4.3g |
Fibre | 5.8g |
Protein | 19g |
Salt | 1g |
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