Category :
Serves : 4
Preparation time : 20 minutes
Cooking time : 45 minutes
This salad is perfect for entertaining: not only is it extremely colourful and attractive on the plate, it is also very easy to make.
Ingredients
Rainbow trout, raw, 1200 g, 4 x 300g fillets
Pita bread, white, 1.5 pita(s), mountain bread, cut into 5 cm squares
Red capsicum, 1 capsicum(s)
Olive oil spray, 1 spray(s)
Tomato, 1 medium, diced
Black olives, drained, 30 g, 3 tablespoons, roughly chopped, pitted
Lebanese cucumber, 1 cucumber(s), halved lengthwise, seeded and roughly chopped
Red onion, 0.5 small(s), finely sliced
Capers, 20 g, 2 tablespoons, roughly chopped
Basil, 3 tablespoon(s), torn
Parsley, 2 tablespoon(s), chopped
Red wine vinegar, 4 tablespoon(s)
Olive oil, 4 tablespoon(s)
Cooking instructions
Preheat oven to 150°C (300°F).
Place ocean trout fillets on a lined baking tray and roast in the oven for 10 minutes. When cooked the flesh should separate but remain firm when pressed lightly.
Arrange the mountain bread squares on a baking tray and place in the oven for about 20 minutes to crispen.
Spray the capsicum lightly with oil and hold over aflame or under a grill until the skin blackens. Allow to cool, then peel, seed and cut into 2 cm strips.
Combine the bread, capsicum, tomato, olives, cucumber, onion and capers. Using your fingers, gently flake the ocean trout into the salad. Add the basil and parsley leaves, drizzle vinegar and oil over and mix thoroughly.
| Nutrition Details |
| Energy | 681.3 cal
2856.2 kJ |
| Total Fat | 23.4g |
| - Saturated Fat | - |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | - |
| Total Carbohydrates | 18.8g |
| - Dietary Fibre | - |
| - Sugars | 6.1g |
| Protein | 59.7g |