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 Salad
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
10 plants
Low sat fat
Serving size
Ingredients
- 4 hot-smoked trout fillets (skin on) (Fish)
- 1 avocado
- 1 sweet potato
- 200g baby tomatoes
- 100g edamame beans (Soya)
- 4 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.)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 unwaxed lemon
- 30g cashew nuts (Nuts)
- 80g mixed salad leaves
Nutritional Information
Calories: 632
Protein: 44g
Carbs: 40g
Fat: 33g
Tossed Trout, Greens & Grains Salad
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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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 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
Prep the veg & pesto
- Halve the tomatoes. Cut 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
Heat the trout
- After 15-20 mins, place the smoked trout onto the sweet potato tray. Bake together 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. Oncehot, add the edamame beans and lentil quinoa mix, breaking it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Assemble & plate up
- In the large mixing bowl, combine the prepped veg, sweet potato, lentil quinoa mix, edamame, salad leaves, the juice from the remaining lemon and 1 tsp oil. Season with salt and pepper to taste
- Serve the salads into bowls, flake over the hot smoked trout (discarding the skin) and finish with dollops of pesto
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