A salad like no other, Chef! Pan-fried lentils, charred broccoli florets, ribbons of smoky trout & crispy salad leaves are tossed together. Topped with creamy avo slices, dollops of creamy yoghurt and toasted nuts.
Tangy Trout & Lentil Salad
Tangy Trout & Lentil Salad
with avocado & cashew nuts
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Avocado
- Avocados
- Broccoli Florets
- Cashew Nuts
- Fish
- Gherkins
- Lemon Juice
- Low Fat Plain Yoghurt
- Salad Leaves
- Smoked Trout Ribbons
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the broccoli until charred, 6-8 minutes (shifting as they colour). Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
SOME PREP
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact, and thinly slice. In a small bowl, combine the yoghurt, the Gherkins, and the lemon juice (to taste). Add seasoning.
TIME TO EAT
In a bowl, combine the lentils, the broccoli, the trout, the salad leaves, and a drizzle of olive oil. Dish up and top with the Avocado slices. Finish with dollops of the tangy yoghurt, and scatter over the nuts. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the broccoli until charred, 6-8 minutes (shifting as they colour). Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
SOME PREP
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact, and thinly slice. In a small bowl, combine the yoghurt, the Gherkins, and the lemon juice (to taste). Add seasoning.
TIME TO EAT
In a bowl, combine the lentils, the broccoli, the trout, the salad leaves, and a drizzle of olive oil. Dish up and top with the Avocado slices. Finish with dollops of the tangy yoghurt, and scatter over the nuts. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the broccoli until charred, 8-10 minutes (shifting as they colour). Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
SOME PREP
Halve the Avocados and remove the pips. Peel the skin off, keeping the flesh intact, and thinly slice. In a small bowl, combine the yoghurt, the gherkins, and the lemon juice (to taste). Add seasoning.
TIME TO EAT
In a bowl, combine the lentils, the broccoli, the trout, the salad leaves, and a drizzle of olive oil. Dish up and top with the Avocado slices. Finish with dollops of the tangy yoghurt, and scatter over the nuts. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season.
CHARRED BROC
Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the broccoli until charred, 8-10 minutes (shifting as they colour). Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
SOME PREP
Halve the Avocados and remove the pips. Peel the skin off, keeping the flesh intact, and thinly slice. In a small bowl, combine the yoghurt, the gherkins, and the lemon juice (to taste). Add seasoning.
TIME TO EAT
In a bowl, combine the lentils, the broccoli, the trout, the salad leaves, and a drizzle of olive oil. Dish up and top with the Avocado slices. Finish with dollops of the tangy yoghurt, and scatter over the nuts. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Tangy Trout & Lentil Salad?
The preparation time for Tangy Trout & Lentil Salad with avocado & cashew nuts is between 25 and 40 minutes.
What is the total time required to make Tangy Trout & Lentil Salad with avocado & cashew nuts?
The total time required to make Tangy Trout & Lentil Salad with avocado & cashew nuts is between 35 and 50 minutes.
How many servings does Tangy Trout & Lentil Salad provide?
4 servings
What are the main ingredients in Tangy Trout & Lentil Salad?
Avocado, Avocados, Broccoli Florets, Cashew Nuts, Fish, Gherkins, Lemon Juice, Low Fat Plain Yoghurt, Salad Leaves, Smoked Trout Ribbons, Tinned Lentils
What is the nutritional information of Tangy Trout & Lentil Salad?
Calories: 701, Carbs: 58 grams, Fat: grams, Protein: 32.6 grams, Sugar: 7.2 grams, Salt: 788 grams
How do I prepare Tangy Trout & Lentil Salad?
TIME TO EAT: In a bowl, combine the lentils, the broccoli, the trout, the salad leaves, and a drizzle of olive oil. Dish up and top with the avocado slices. Finish with dollops of the tangy yoghurt, and scatter over the nuts. Well done, Chef! SOME PREP: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact, and thinly slice. In a small bowl, combine the yoghurt, the gherkins, and the lemon juice (to taste). Add seasoning. CHARRED BROC: Return the pan to medium-high heat with a drizzle of oil if necessary. Fry the broccoli until charred, 6-8 minutes (shifting as they colour). Remove from the heat and season. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway). CRISPY LENTILS: Return the pan to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 12-15 minutes. Remove from the pan and season. TOAST: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Tangy Trout & Lentil Salad?
Avocado, Avocados, Broccoli Florets, Cashew Nuts, Fish, Gherkins, Lemon Juice, Low Fat Plain Yoghurt, Salad Leaves, Smoked Trout Ribbons, Tinned Lentils
How many calories does Tangy Trout & Lentil Salad have?
701 calories
How much fat content does Tangy Trout & Lentil Salad have?
grams
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