Waitrose and Partners
Trout & pomegranate grain salad

Trout & pomegranate grain salad

Ideal for those days when you want freshness but also a bit of warmth.

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Gluten freeHigh proteinSource of fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling

Ingredients

  • 15g unsalted butter
  • 1 tsp olive oil
  • 1 onion, finely sliced
  • 1 medium courgette, sliced into half moons
  • ½ tsp fine sea salt
  • 1 tsp ground cumin
  • 250g pouch cooked quinoa
  • 160g pack 2 hot smoked trout fillets, flaked (skin discarded)
  • ½ lemon, juice
  • 4 tbsp pomegranate seeds

Method

  1. Heat the butter and oil in a large frying pan over a medium heat. Add the onion, courgette and salt, then fry for 7-8 minutes until soft and turning golden. Stir in the cumin and fry for 1-2 minutes, then stir in the quinoa and cook, stirring, for 3-4 minutes until everything is hot.

  2. Stir in the flaked trout, squeeze over the lemon juice and season with freshly ground black pepper. Set aside to cool for 5 minutes, then divide between plates and scatter over the pomegranate seeds. Some chopped parsley or dill goes nicely too, if you like.

Cook’s tip

Simple swap
Any smoked fish would work well in this recipe. Try hot smoked herring or hot smoked sea bass.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,090kJ/ 499kcals

Fat

20.3g

Saturated Fat

6.1g

Carbohydrates

47.9g

Sugars

11.1g

Fibre

9.5g

Protein

26.5g

Salt

2.3g

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