Picture it: Green leaves, cucumber ribbons, plumped peas, toasted sunflower seeds & rounds of radishes form the base of this ultimate summer salad. Roasted baby potatoes give it substance, a mustard vinaigrette some tang, and flaked trout & crispy skin the wow factor. It’s Instagram worthy, Chef!
Summer Trout Salad
Summer Trout Salad
with roasted baby potatoes, cucumber ribbons & peas
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Cucumber
- Fish
- Mixed Herbs
- Mustard Vinaigrette
- Peas
- Radish
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
Woolies Products in this dish
