The protein cooking time listed in this recipe has been updated.
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Hot-smoked Trout Salad with Lentils & Apple
Flavour full-of-fibre lentils with vibrant baharat spice, chilli and aged balsamic. Sustainably caught smoked trout packs in protein and good-for-you omega-3 fatty acids. Sweet apples for crunch. Mint and zingy spring onions for freshness. It's a salad your body will thank you for later.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 80g green lentils (use half) (green lentils (100%))
- 1 little gem lettuce (use half)
- 20g hazelnuts (use half) (Nuts)
- 2 spring onion
- 0.5 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 apple (use half)
- 1 chilli (use half)
- 1 hot-smoked trout fillet (skin on) (Fish)
- 1 handful of fresh mint (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 525
Protein: 45g
Carbs: 37g
Fat: 23g
Ingredients
- 1 chilli
- 20g hazelnuts (Nuts)
- 2 hot-smoked trout fillets (skin on) (Fish)
- ½ tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 apple
- 1 handful of fresh mint
- 80g green lentils (green lentils (100%))
- 1 unwaxed lemon
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 little gem lettuce
- 2 spring onion
Nutritional Information
Calories: 521
Protein: 45g
Carbs: 36g
Fat: 23g
Hot-smoked Trout Salad with Lentils & Apple
Flavour full-of-fibre lentils with vibrant baharat spice, chilli and aged balsamic. Sustainably caught smoked trout packs in protein and good-for-you omega-3 fatty acids. Sweet apples for crunch. Mint and zingy spring onions for freshness. It's a salad your body will thank you for later.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C/ gas mark 7. Bring a small saucepan filled with salted hot water to a boil. Add the lentils and simmer for 18-20 mins, until cooked, then drain.
- Place the trout on a lined baking tray. Rub with half the spice mix, 1 tsp oil, a pinch of sea salt and black pepper. Bake for 10 mins, until heated through.
- Trim and slice the lettuce into 6 wedges lengthways. Heat a frying pan on medium heat. Add the hazelnuts and toast for 2-3 mins, until golden. Remove and set aside. Add 1 tsp oil and add the lettuce to the pan. Cook for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Finely chop the chilli (remove the seeds for less heat). Zest and quarter the lemon. Pick the mint leaves from the stalks and finely chop (save some whole leaves for garnish). Roughly chop the toasted hazelnuts. Finely slice the spring onions. Cut the apple into matchsticks (squeeze over a little lemon juice to prevent browning).
- Make the dressing; in a large mixing bowl, mix together the vinegar, juice from half the lemon and 1 tbsp olive oil. Add the cooked lentils, apple, lemon zest, spring onions, chopped mint, remaining spice mix and half the diced chilli (to taste). Season generously and toss to combine.
- Serve the lentil salad with the grilled lettuce on the side. Flake over the trout and garnish with the toasted hazelnuts, remaining chilli (to taste) and mint leaves. Squeeze over the juice from the remaining lemon wedges (to taste).
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