Ingredients

Method

For the pomegranate dressing:
• 1⁄2 cup pomegranate juice
• 1⁄4 red onion, finely chopped
• 1 x 2 cm piece fresh ginger, grated
• 1⁄2 lime, zested and juiced
• Sea salt and freshly ground pepper, to taste
• 1 T olive oil
• 1⁄2 cup red wine vinegar
• 1 red onion, thinly sliced
• 4 tomatoes, cut into wedges
• 2 x 250 g Woolworths lightly smoked rainbow trout
• 100 g Woolworths red-and-white quinoa, cooked according to package instructions
• 1 T coriander, chopped
• 1 T mint, chopped
• 2 green chillies, sliced

Method

Ingredients

1. Place the dressing ingredients in a food processor and blend until emulsified, adjusting the seasoning and pomegranate juice to taste if necessary.
2. Bring the red wine vinegar to a simmer in a small saucepan, then remove from the heat
   and add the sliced red onions. Set aside to cool.
3. Scrape out the tomato seeds and cores using a teaspoon. Using a sharp knife, thinly slice the trout. Pour half of the pomegranate dressing over the trout and toss to coat. Allow to stand for 5–10 minutes.
4. Sprinkle the quinoa onto a large platter, top with the tomato petals, pickled red onion, coriander, mint and chilli.
5. Top with the trout and drizzle with any remaining dressing. Serve immediately.

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