Trout with harissa chickpeas and warm artichoke salad
2
Easy
20 minutes
10 minutesThis bold, fresh plate is packed with layers of flavour and colour. Woolworths poached trout with lemon and dill adds delicate protein rose harissa smashed chickpeas, while grilled artichokes and radicchio bring bitter, tangy balance. Perfect for entertaining or an elevated weeknight dinner. Want to bulk it up? Add pearl couscous or toasted flatbreads on the side.
Ingredients
Method
- 1 x 400 g can chickpeas , drained
- 2 T olive oil
- sea salt, to taste
- 1½ T Woolworths Belazu rose harissa
- 180 g Woolworths poached trout with lemon and dil For the salad:
- ½ head radicchio, torn
- 1 lemon, zested and juiced
- 1 T olive oil
- 100 g Woolworths grilled artichokes
Method
Ingredients
1. Roughly mash the chickpeas with the olive oil, salt and harissa until chunky but spreadable.
2. Toss the radicchio with the lemon zest, lemon juice and olive oil.
3. Spoon the smashed chickpeas onto a plate, flake over the poached trout and scatter with the grilled artichokes and dressed radicchio.
Find more seafood recipes here
Photographs: Jan Ras
Food assistant: Bianca Jones
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