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Trout salad with beetroot chips

Trout salad with beetroot chips

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

1 Woolworths trout ring with hot fynbos honey
¼ bulb fennel, thinly sliced
4 radishes, thinly sliced
1 spring onion, thinly sliced
ground pink peppercorns, a pinch
50 g Woolworths sea salt and black pepper beetroot crisps, for serving
2 lemons, cut into wedges, for serving

Method

1. Arrange the trout ring on a serving platter, and drizzle over the accompanying sauce.

2. Top with the vegetables, season with the pink peppercorn and serve with the beetroot crisps and lemon wedges.

Find more seafood recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Lerato Motau

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Frikkadel burgers with fridge-dive giardiniera

Tuna aioli salad

Spiral hot dogs

Crunchy cauliflower-and-chicken slaw

Pickled fish sliders

Chicken-and-nectarine bowls

Kombucha-beetroot and strawberry salad

Seafood feast

Tofu poké bowl

5-minute DIY trout pâté

Roasted potato salad

Trout salad with beetroot chips

Trout salad with beetroot chips

Ingredients

Method