eCook Meal
Smoked Trout & Roasted Brussels Sprouts
with kale, pear & avocado
Brussels sprouts have a bad reputation in many kitchens, usually because of boiling these mini cabbages to oblivion. We show you the right way to bring out their flavour with this trout recipe, featuring golden roasted Brussels sprouts, chickpeas & kale, sweet pear, creamy avo, toasted dates & sunflower seeds, drizzled with a creamy dressing.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the brussels sprouts and the Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. When the Brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOAST
Roughly chop the dates. Place the dates & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ [½]|#7DA0D7 of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until a drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas, scatter over the pear, the remaining avocado, and the trout. Drizzle over the dressing and garnish with the toasted dates & seed mix. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the brussels sprouts and the Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
Kale
Place the Kale in a bowl with a drizzle of oil and seasoning. When the Brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time.
TOAST
Roughly chop the dates. Place the dates & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the Avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ [½]|#7DA0D7 of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until a drizzling consistency. Dice the remaining avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas, scatter over the pear, the remaining avocado, and the trout. Drizzle over the dressing and garnish with the toasted dates & seed mix. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the brussels sprouts and the Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Brussels sprouts have 8-10 minutes remaining, pop in the tray of dressed kale and roast for the remaining time.
TOAST
Roughly chop the dates. Place the dates & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. In a bowl, add ¾ [1]|#7DA0D7 of the avocados, the Yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until a drizzling consistency. Dice the remaining Avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas, scatter over the pear, the remaining avocado, and the trout. Drizzle over the dressing and garnish with the toasted dates & seed mix. Indulge, Chef!
ROAST
Preheat the oven to 200°C. Spread the brussels sprouts and the Chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
Kale
Place the Kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. When the Brussels sprouts have 8-10 minutes remaining, pop in the tray of dressed kale and roast for the remaining time.
TOAST
Roughly chop the dates. Place the dates & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
AVO & DRESSING
Halve the avocados and remove the pips. Peel the skin off, keeping the flesh intact. In a bowl, add ¾ [1]|#7DA0D7 of the avocados, the Yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until a drizzling consistency. Dice the remaining Avocado and season.
TIME TO EAT
Make a bed of the roast veg & Chickpeas, scatter over the pear, the remaining avocado, and the trout. Drizzle over the dressing and garnish with the toasted dates & seed mix. Indulge, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R223.45
for 4 servings · R55.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Brussels Sprouts needs 400 gBrussels Sprouts 500 g 500 g at R74.99 · 80% of packR59.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
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Pears needs 2Guava and Pear Dried Fruit Roll 80 g R24.99 · whole pack (size can't be divided)R24.99
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
-
Smoked Trout Ribbons needs 4 unitsOak Smoked Trout Ribbons 50 g R69.99 · whole pack (size can't be divided)R69.99
Not in the Woolies basket — source these elsewhere:
- Dates & Seed Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoked Trout & Roasted Brussels Sprouts?
The preparation time for Smoked Trout & Roasted Brussels Sprouts with kale, pear & avocado is between 25 and 40 minutes.
What is the total time required to make Smoked Trout & Roasted Brussels Sprouts with kale, pear & avocado?
The total time required to make Smoked Trout & Roasted Brussels Sprouts with kale, pear & avocado is between 40 and 55 minutes.
How many servings does Smoked Trout & Roasted Brussels Sprouts provide?
4 servings
What are the main ingredients in Smoked Trout & Roasted Brussels Sprouts?
Avocado, Brussels Sprouts, Chickpeas, Dates & Seed Mix, Fish, Kale, Lemon Juice, Pear, Smoked Trout Ribbons, Yoghurt
What is the nutritional information of Smoked Trout & Roasted Brussels Sprouts?
Calories: 770, Carbs: 82 grams, Fat: grams, Protein: 27.7 grams, Sugar: 30.1 grams, Salt: 748 grams
How do I prepare Smoked Trout & Roasted Brussels Sprouts?
AVO & DRESSING: Halve the avocado and remove the pip. Peel the skin off, keeping the flesh intact. In a bowl, add ¼ [½]|#7DA0D7 of the avocado, the yoghurt, and the lemon juice (to taste). Mix to combine. Loosen with water in 5ml increments until a drizzling consistency. Dice the remaining avocado and season. TOAST: Roughly chop the dates. Place the dates & seed mix in a pan over medium heat. Toast until lightly charred & golden, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO EAT: Make a bed of the roast veg & chickpeas, scatter over the pear, the remaining avocado, and the trout. Drizzle over the dressing and garnish with the toasted dates & seed mix. Indulge, Chef! KALE: Place the kale in a bowl with a drizzle of oil and seasoning. When the Brussels sprouts have 8-10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. ROAST: Preheat the oven to 200°C. Spread the brussels sprouts and the chickpeas on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Smoked Trout & Roasted Brussels Sprouts?
Avocado, Brussels Sprouts, Chickpeas, Dates & Seed Mix, Fish, Kale, Lemon Juice, Pear, Smoked Trout Ribbons, Yoghurt
How many calories does Smoked Trout & Roasted Brussels Sprouts have?
770 calories
How much fat content does Smoked Trout & Roasted Brussels Sprouts have?
grams