Trout salad with beetroot chips

• 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

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.

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