The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Trout, Mexican-spiced Chickpeas & Corn Salsa
This warming stew is packed with flavour and protein. Sustainably-sourced trout, served with a zingy charred sweetcorn salsa. A bed of fibre-rich chickpeas seasoned with punchy Mexican spices. Lashings of lime to add zing. Handfuls of coriander to bring the freshness.
High protein
1/3 daily fibre
11 plants
Low sat fat
Serving size
Ingredients
- 4 hot-smoked trout fillets (skin on) (Fish)
- 140g sweetcorn (sweetcorn, water, salt)
- 2 unwaxed lime
- 1 handful of fresh coriander
- 1 cucumber
- 1 shallot
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 400g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 460g chickpeas (Chickpeas, water, salt)
- 80g baby spinach
- 2 pepper
- 4 garlic clove
Nutritional Information
Calories: 514
Protein: 44g
Carbs: 18g
Fat: 20g
Hot-smoked Trout, Mexican-spiced Chickpeas & Corn Salsa
This warming stew is packed with flavour and protein. Sustainably-sourced trout, served with a zingy charred sweetcorn salsa. A bed of fibre-rich chickpeas seasoned with punchy Mexican spices. Lashings of lime to add zing. Handfuls of coriander to bring the freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a medium ovenproof dish, a large frying pan, a medium bowl, a measuring jug & a sieve
Get roasting
- Drain the sweetcorn, then add to the medium ovenproof dish, along with the trout, and drizzle with 1 tsp oil
- Roast for 15-18 mins, until the trout is piping hot and the corn is charred
Simmer the chickpeas
- Thinly slice the garlic. Dice the peppers into 2cm chunks. Rinse the spinach. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the pepper and cook for 3-4 mins, until softened. Add the garlic and cook for 30 secs
- Stir in the Mexican spice mix, tomato herb sauce, chickpeas, stock powder and 200ml water. Simmer for 5 mins
- In the final 1-2 mins, add the spinach and stir to wilt. Season with salt to taste
Make the salsa
- Meanwhile, finely dice the shallot. Dice the cucumber into 1cm chunks. Roughly chop the coriander. Zest the limes
- Add the shallot, cucumber, lime zest and coriander to the medium bowl, along with the juice from 1 lime and 1 tsp oil. Add half the charred corn and toss to combine. Season with salt and pepper
Finish & plate up
- Stir the remaining charred corn through the chickpeas
- Serve the Mexican-spiced chickpeas into bowls, topped with the hot-smoked trout and salsa. Garnish with the remaining lime, cut into wedges
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