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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R174.49
for 4 servings · R43.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
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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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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Gherkins needs 80 gMild Dill Gherkins 780 g 780 g at R63.99 · 10% of packR6.56
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Smoked Trout Ribbons needs 4 packsOak Smoked Trout Ribbons 50 g R69.99 · whole pack (size can't be divided)R69.99
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Broccoli Florets needs 400 gBroccoli Florets 300 g 300 g at R36.99 · 1.33× packR49.32
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Broccoli Florets, Cashew Nut, Fish, Gherkins, Lemon Juice, Salad Leaves, Smoked Trout Ribbons, Tinned Lentils, Yoghurt
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?
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. 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. 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, Broccoli Florets, Cashew Nut, Fish, Gherkins, Lemon Juice, Salad Leaves, Smoked Trout Ribbons, Tinned Lentils, Yoghurt
How many calories does Tangy Trout & Lentil Salad have?
701 calories
How much fat content does Tangy Trout & Lentil Salad have?
grams