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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

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Potato chip frittata

Sundried tomato pasta salad

Tofu poké bowl

Fresh & crunchy soya rainbow slaw

Beetroot-and-green harissa terrine

Gammon croquettes

Sweet-and-sour prawns

Beetroot-and-dill gravadlax

Roosterkoek with smoked cod roe butter

Baked salty and sweet feta and honey parcels

Fried sundried tomato feta mezze platter

Trout salad with beetroot chips

Trout salad with beetroot chips

Ingredients

Method