Ingredients

200 gm quinoa

800 gm radishes, trimmed and quartered

2 Lebanese cucumbers, peeled and diced

1 cup (firmly packed) mint, coarsely chopped

Juice of 1 lemon, to taste

60 ml (¼ cup) extra-virgin olive oil

12 slices cold smoked ocean trout

To garnish: watercress sprigs

120 gm Greek-style yoghurt, to serve

Method

Main

1.Cook quinoa in a saucepan of boiling water until tender (8-10 minutes). Drain well, then spread on a tray to cool and steam dry (15 minutes).

2.Combine radish and cucumber in a bowl, add mint and quinoa, and toss to combine. Whisk lemon juice and oil in a separate bowl, season to taste, then add to quinoa and mix well.

3.Arrange ocean trout on serving plates, top with cucumber salad, scatter with watercress sprigs and serve with yoghurt.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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