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Heirloom tomato carpaccio

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Heirloom tomato carpaccio

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Classic green salad

Quick pickled baby marrow-and-cashew salad

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Quick pickled baby marrow-and-cashew salad

Easy caponata

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Easy caponata

15 minutes

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Fennel, ClemenGold and fior di latte salad

Roast tomato pasta salad

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Roast tomato pasta salad

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Tomato-and-peach salad with yellow tomato vinaigrette

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Tomato-and-peach salad with yellow tomato vinaigrette

Crunchy broccoli salad with creamy tahini dressing

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Crunchy broccoli salad with creamy tahini dressing

Crunchy pork belly-and-apple salad with ranch dressing

Apple recipes

Crunchy pork belly-and-apple salad with ranch dressing

1 hour

Carrot salad

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Carrot salad

The cheeseboard salad

Salad recipes

The cheeseboard salad

2 minutes

Rainbow trout salad

Salad recipes

Rainbow trout salad

15 minutes

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Rainbow trout salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1x 400 g Woolworths frozen rainbow trout
toasted peanuts, to serve
fresh lime, to serve
papaya, sliced, to serve
microleaves, to serve
baby cucumber, sliced, to serve

for the dressing:

1/4 cup rice vinegar
1 lime, juiced
1 T coconut sugar
1 chilli, chopped
garlic, chopped, to taste
ginger, chopped, to taste

Method

1. Cook frozen rainbow trout portions according to package instructions.
2. Serve with the toasted peanuts, fresh lime, sliced papaya, microleaves and sliced baby cucumber.
3. For the dressing, combine the rice vinegar, lime juice, coconut sugar and chopped chilli, garlic and ginger to taste.

Find more seafood recipes here.