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.
Tossed Trout, Greens & Grains
Step into summer with Mindful Chef x Tossed. Starring sustainably-sourced hot smoked trout, vibrant roasted sweet potatoes, chunky edamame and nutty lentils. Toss through creamy avocado, leafy greens and lashings of tangy lemon. To finish? Generous dollops of cashew pesto. It’s sunshine on a plate.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g mixed salad leaves
- 2 hot-smoked trout fillets (skin on) (Fish)
- 1 avocado (use half)
- 50g edamame beans (Soya)
- 1 unwaxed lemon
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 small sweet potato
- 110g baby tomatoes
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 20g cashew nuts (Nuts)
Nutritional Information
Calories: 671
Protein: 45g
Carbs: 47g
Fat: 35g
Ingredients
- 50g edamame beans (use half) (Soya)
- 110g baby tomatoes (use half)
- 20g cashew nuts (use half) (Nuts)
- 1 small sweet potato (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 40g mixed salad leaves (use half)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 unwaxed lemon (use half)
- 1 hot-smoked trout fillet (skin on) (Fish)
- 1 avocado (use half)
Nutritional Information
Calories: 841
Protein: 50g
Carbs: 60g
Fat: 45g
Tossed Trout, Greens & Grains
Step into summer with Mindful Chef x Tossed. Starring sustainably-sourced hot smoked trout, vibrant roasted sweet potatoes, chunky edamame and nutty lentils. Toss through creamy avocado, leafy greens and lashings of tangy lemon. To finish? Generous dollops of cashew pesto. It’s sunshine on a plate.
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a peeler, a large frying pan, a large mixing bowl & a small bowl
Roast the sweet potato
- Cut the sweet potato into 2cm cubes (peel optional)
- Place onto one side of the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper
- Roast for 15-20 mins
Make the pesto
- Halve the tomatoes. Cut half the avocado into 2cm cubes. Finely chop the cashews. Halve the lemon
- In the small bowl, combine the pesto, chopped cashews and juice from half the lemon
Add the trout
- After 15-20 mins, place the smoked trout onto the other side of the sweet potato tray. Bake for a further 10 mins, until the trout is heated through and the sweet potato is soft and golden
Heat the lentils & quinoa
- Heat the large frying pan on medium-high heat. Once hot, add the edamame beans and the half pack of lentil quinoa mix. Break it up with a spoon, then add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Assemble the salad & plate up
- In the large mixing bowl, combine the prepped veg, sweet potato, lentil quinoa mix, edamame, salad leaves and juice from the remaining lemon. Season with salt and pepper to taste
- Share the salad between bowls. Flake over the trout and finish with dollops of pesto
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