A wholesome and tasty salad packed with flavour and goodness! Green leaves are the base of this healthy delight, and are loaded with sweet roasted pumpkin, carrot ribbons, and creamy feta. The star of the show is tender flaky trout, the perfect carrier for all the fabulous flavours within this dish!
Roast Veggie & Trout Salad
Roast Veggie & Trout Salad
with Danish-style feta & Princess Pesto Rocket Pesto
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Danish-style Feta
- Fish
- Green Leaves
- Peanuts
- Pesto Princess Rocket Pesto
- Pumpkin Chunks
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Red Wine Vinegar
- Sweet Chilli Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET THEM EAT TROUT!
When the pumpkin has 10 minutes remaining, pat the trout dry with paper towel. Place a pan over 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.
DRESSED TO IMPRESS
In a bowl, combine the vinegar, the pesto, the sweet chilli sauce, and seasoning.
SALAD SYMPHONY
In a large bowl, combine the rinsed green leaves, the carrot ribbons, and the roasted pumpkin chunks. Add the dressing (to taste). Crumble in the drained feta and toss until fully combined.
SERVICE, CHEF!
Serve up a hearty helping of the salad and top with the trout fillet. Sprinkle over the chopped peanuts. Well done, Chef!
Pumpkin Chunks - 100g
Rainbow Trout Fillet - 1
Red Wine Vinegar - 10ml
Pesto Princess Rocket Pesto - 5ml
Sweet Chilli Sauce - 10ml
Green Leaves - 20g
Carrot - 120g
Danish-style Feta - 20g
Peanuts - 10g
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
LET THEM EAT TROUT!
When the pumpkin has 10 minutes remaining, pat the trout dry with paper towel. Place a pan over 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.
DRESSED TO IMPRESS
In a bowl, combine the vinegar, the pesto, the sweet chilli sauce, and seasoning.
SALAD SYMPHONY
In a large bowl, combine the rinsed green leaves, the carrot ribbons, and the roasted pumpkin chunks. Add the dressing (to taste). Crumble in the drained feta and toss until fully combined.
SERVICE, CHEF!
Serve up a hearty helping of the salad and top with the trout fillets. Sprinkle over the chopped peanuts. Well done, Chef!
Pumpkin Chunks - 200g
Rainbow Trout Fillets - 2
Red Wine Vinegar - 20ml
Pesto Princess Rocket Pesto - 10ml
Sweet Chilli Sauce - 20ml
Green Leaves - 40g
Carrot - 120g
Danish-style Feta - 40g
Peanuts - 20g
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET THEM EAT TROUT!
When the pumpkin has 10 minutes remaining, pat the trout dry with paper towel. Place a large pan over 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.
DRESSED TO IMPRESS
In a bowl, combine the vinegar, the pesto, the sweet chilli sauce, and seasoning.
SALAD SYMPHONY
In a large bowl, combine the rinsed green leaves, the carrot ribbons, and the roasted pumpkin chunks. Add the dressing (to taste). Crumble in the drained feta and toss until fully combined.
SERVICE, CHEF!
Serve up a hearty helping of the salad and top with the trout fillets. Sprinkle over the chopped peanuts. Well done, Chef!
Pumpkin Chunks - 300g
Rainbow Trout Fillets - 3
Red Wine Vinegar - 30ml
Pesto Princess Rocket Pesto - 15ml
Sweet Chilli Sauce - 30ml
Green Leaves - 60g
Carrot - 240g
Danish-style Feta - 60g
Peanuts - 30g
PUMP IT UP
Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
LET THEM EAT TROUT!
When the pumpkin has 10 minutes remaining, pat the trout dry with paper towel. Place a large pan over 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.
DRESSED TO IMPRESS
In a bowl, combine the vinegar, the pesto, the sweet chilli sauce, and seasoning.
SALAD SYMPHONY
In a large bowl, combine the rinsed green leaves, the carrot ribbons, and the roasted pumpkin chunks. Add the dressing (to taste). Crumble in the drained feta and toss until fully combined.
SERVICE, CHEF!
Serve up a hearty helping of the salad and top with the trout fillets. Sprinkle over the chopped peanuts. Well done, Chef!
Pumpkin Chunks - 400g
Rainbow Trout Fillets - 4
Red Wine Vinegar - 40ml
Pesto Princess Rocket Pesto - 20ml
Sweet Chilli Sauce - 40ml
Green Leaves - 80g
Carrot - 240g
Danish-style Feta - 80g
Peanuts - 40g
Woolies Products in this dish
