What are the main ingredients in Rainbow Trout & Caramelised Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Rainbow Trout & Caramelised Veg?

Calories: 552, Carbs: 59 grams, Fat: grams, Protein: 38.8 grams, Sugar: 17.6 grams, Salt: 461 grams

How do I prepare Rainbow Trout & Caramelised Veg?

WARM & TOASTY: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. COMFORTING WINTER VEG: Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. ASSEMBLE YOUR SALAD: When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 2 tsp of olive oil until emulsified. Submerge the peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving. MELT-IN-YOUR-MOUTH TROUT: Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion. HOW EASY WAS THAT?: Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!

What should be prepared from my kitchen to make Rainbow Trout & Caramelised Veg?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Rainbow Trout & Caramelised Veg

Dairy-free, gluten-conscious, carb-conscious indulgence… Tender trout lies on a bed of cosy roast veg, flavoured with a NOMU rub. Served alongside is a leafy pea and chive salad. And it’s all splashed with tangy mustard dressing – divine!

Rainbow Trout & Caramelised Veg

with roast beetroot and butternut, chives & honey-mustard dressing

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Butternut
Fish
Fresh Chives
Green Leaves
NOMU One For All Rub
Peas
Pumpkin Seeds
Rainbow Trout Fillet
Rainbow Trout Fillets
Tangy Mustard Dressing

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Rainbow Trout & Caramelised Veg

Serves 1

COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 1 tsp of olive oil until emulsified. Submerge the peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!

Butternut - 250g
Beetroot - 200g
NOMU One For All Rub - 5ml
Pumpkin Seeds - 10g
Tangy Mustard Dressing - 17,5ml
Peas - 50g
Green Leaves - 20g
Fresh Chives - 4g
Rainbow Trout Fillet - 1

Download the Recipe

Serves 2

COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 2 tsp of olive oil until emulsified. Submerge the peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!

Butternut - 500g
Beetroot - 400g
NOMU One For All Rub - 10ml
Pumpkin Seeds - 20g
Tangy Mustard Dressing - 35ml
Peas - 100g
Green Leaves - 40g
Fresh Chives - 8g
Rainbow Trout Fillets - 2

Download the Recipe

Serves 3

COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 3 tsp of olive oil until emulsified. Submerge the peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a large salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!

Butternut - 750g
Beetroot - 600g
NOMU One For All Rub - 15ml
Pumpkin Seeds - 30g
Tangy Mustard Dressing - 52,5ml
Peas - 150g
Green Leaves - 60g
Fresh Chives - 12g
Rainbow Trout Fillets - 3

Download the Recipe

Serves 4

COMFORTING WINTER VEG
Preheat the oven to 200°C. Spread out the butternut and beetroot chunks on a roasting tray. Coat in oil, the One For All Rub, and some seasoning to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
WARM & TOASTY
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
ASSEMBLE YOUR SALAD
When the roast has 10 minutes remaining, boil the kettle. Whisk the tangy mustard dressing with 4 tsp of olive oil until emulsified. Submerge the peas in boiling water for 2-3 minutes. Once plump and heated through, drain and place in a large salad bowl. Add in the rinsed green leaves, ¾ of the chopped chives, and ½ of the dressing. Toss until coated, season, and set aside for serving.
MELT-IN-YOUR-MOUTH TROUT
Pat the trout dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked through to your preference. Remove from the pan on completion.
HOW EASY WAS THAT?
Serve up a generous portion of crisp roast veggies and pop the trout on top. Sprinkle the toasted pumpkin seeds over the pea salad and serve on the side. Drizzle it all with the remaining dressing, and garnish with the remaining chives. Grub’s up, Chef!