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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Roast Veggie & Trout Salad?
The preparation time for Roast Veggie & Trout Salad with Danish-style feta & Princess Pesto Rocket Pesto is between 10 and 25 minutes.
What is the total time required to make Roast Veggie & Trout Salad with Danish-style feta & Princess Pesto Rocket Pesto?
The total time required to make Roast Veggie & Trout Salad with Danish-style feta & Princess Pesto Rocket Pesto is between 30 and 45 minutes.
How many servings does Roast Veggie & Trout Salad provide?
4 servings
What are the main ingredients in Roast Veggie & Trout Salad?
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
What is the nutritional information of Roast Veggie & Trout Salad?
Calories: 428, Carbs: 23 grams, Fat: grams, Protein: 36 grams, Sugar: 10.3 grams, Salt: 400 grams
How do I prepare Roast Veggie & Trout Salad?
DRESSED TO IMPRESS: In a bowl, combine the vinegar, the pesto, the sweet chilli sauce, and seasoning. 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. SERVICE, CHEF!: Serve up a hearty helping of the salad and top with the trout fillets. Sprinkle over the chopped peanuts. Well done, Chef! 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. 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.
What should be prepared from my kitchen to make Roast Veggie & Trout Salad?
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
How many calories does Roast Veggie & Trout Salad have?
428 calories
How much fat content does Roast Veggie & Trout Salad have?
grams
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