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Salad recipes

Warm spelt salad with soft-boiled eggs, peppered smoked mackerel, goat’s cheese and Pink Lady vinaigrette

10 minutes

Vegetarian recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Indian recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Charred split broccoli with tahini-yoghurt sauce

30 minutes

Mediterranean

Seared tuna with agrodolce

10 minutes

Crispy brown butter trout with smashed cucumber salad

Serves 4

Difficulty Easy

Prep Time 10 minutes, plus 25 minutes standing time

Cooking Time 10 minutes

Ingredients

1 pack Woolworths mini snacking cucumbers
½ cup rice wine vinegar
1 chilli, sliced
1 x 250 g portion trout
salt, to taste
70 g butter
2 smashed ripe avocados
microherbs, for serving

Method

Smash the pack of Woolworths mini snacking cucumbers to create jagged edges, then sprinkle generously with salt. Drain in a colander for 10 minutes. Transfer to a bowl. Heat the rice wine vinegar in a saucepan, then pour over the cucumbers. Add sliced chilli and set aside for 15 minutes.
Quarter the trout, then salt and score the skin. Fry in a very hot, nonstick pan, skin side down, with a dash of olive oil until crispy and the skin releases from the pan. Add butter and allow to melt and foam. When the butter is golden, turn the fish and fry for a further 30 seconds to 1 minute.
Remove from the pan and drizzle the brown butter over the fish and smashed ripe avocados. Serve with the cucumbers and garnish with microherbs.

Cook's note: Add depth of flavour to bakes and sauces for chicken, fish and pasta. Butter turns nutty and sweet as it caramelises, adding intense flavour to the dish. Read more about brown butter here.

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Shaved baby root veggie salad with tahini dressing and carrot top pesto

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Crispy brown butter trout with smashed cucumber salad

Crispy brown butter trout with smashed cucumber salad

Ingredients

Method