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30 minutes

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20–25 minutes

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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

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

20-minute root veg salad

Chicken mayo salad

Caesar chicken schnitzel

Green salad with chipolatas

Sundried tomato pasta salad

Pea salad with aïoli

Tofu poké bowl

Fresh & crunchy soya rainbow slaw

Kale stem salad

Kale slaw

Cucumber salad with mirin dressing

Trout salad with beetroot chips

Trout salad with beetroot chips

Ingredients

Method