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.
Serving size
Ingredients
Ingredients
-
30g pitted green olives (use half)
-
2 tbsp thickened aged balsamic vinegar (use a quarter) (Sulphites)
- 1 trout fillet (skin on) (Fish)
- 3 radish
- 80g mixed salad leaves (use half)
- 1 unwaxed lime (use half)
- 80g green beans (use half)
- 1 onion (use half)
- 1 avocado (use half)
- 1 handful of fresh coriander (use half)
- 6 baby potatoes
- 10g sunflower seeds (use half)
Sulphites, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 795Kcal |
| 434kJ | 3327kJ | |
| Fat | 5.6g | 43g |
| of which saturates | 1.0g | 7.4g |
| Carbohydrates | 8g | 59g |
| of which sugars | 1.5g | 11g |
| Protein | 5.4g | 41g |
| Salt | 0.1g | 0.77g |
| Fibre | 1.4g | 11g |
Ingredients
Ingredients
-
2 tbsp thickened aged balsamic vinegar (use half) (Sulphites)
- 6 baby potatoes
- 80g green beans
- 80g mixed salad leaves
- 1 unwaxed lime
- 1 onion
- 10g sunflower seeds
- 1 avocado
- 1 handful of fresh coriander
- 2 trout fillets (skin on) (Fish)
- 3 radish
-
30g Pitted Kalamata Olives
Sulphites, Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 125Kcal | 685Kcal |
| 521kJ | 2867kJ | |
| Fat | 8.0g | 44g |
| of which saturates | 1.4g | 7.6g |
| Carbohydrates | 6g | 34g |
| of which sugars | 1.6g | 8.7g |
| Protein | 6.7g | 37g |
| Salt | 0.13g | 0.72g |
| Fibre | 1.5g | 8.4g |
Mediterranean-style Trout Salad with Roast Potatoes, Avocado & Green Beans
Who said salads are boring? Starring sustainably-sourced smoked trout, roasted till crispy, golden baby potatoes and creamy avocado - this salad is perfect for the warmer weather. Add crunchy radishes for a pop of colour, tangy olives for flavour and a drizzle of sweet aged balsamic vinegar to complete the dish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large bowl
Oven time
- Halve the potatoes (or quarter any large ones)
- Place onto the lined baking tray, drizzle with 2 tsp olive oil and season with salt
- Roast for 10 mins
Do the prep
- Meanwhile, cut the onion into wedges. Trim and cut the green beans into thirds. Thinly slice the avocado. Thinly slice the radish. Quarter the lime. Finely chop the coriander
Roast the green beans & trout
- After 10 mins, push the potatoes to one side of the tray. Place the trout, skin-side up, onto the other side of the tray, drizzle with 1 tsp olive oil and season with salt and pepper. Add the onion and toss with the potato. Roast for a further 10 mins
- After 10 mins, add the green beans and toss with 1 tsp olive oil and a pinch of salt
- Roast for a final 10 mins, until the green beans are cooked and the trout is cooked through
Assemble the salad
- Halve the olives
- When everything's ready, combine the juice from the lime and 1 tsp olive oil in the large bowl. Season with salt and pepper, then add the salad leaves, roasted veg, coriander, olives, avocado and radish
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Remove the skin from the trout, then gently flake into large chunks. Add to the bowl and toss to combine well
Plate up
- Share the salad between bowls. Sprinkle over the sunflower seeds. Drizzle the half pack of balsamic vinegar over the top to finish (or to taste)
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