Prue’s Trout with mixed grain salad with roasted red peppers and harissa dressing

Prue’s Trout with mixed grain salad with roasted red peppers and harissa dressing

Prep Time – 20 minutes

Cook Time – 40 minutes

Serves 4

 

Ingredients:

Grain Salad

• 75g (2¾oz) bulgur wheat (raw weight)
• 75g (2¾oz) quinoa (raw weight)
• 2 red peppers, deseeded and cut into strips
• 10 baby plum tomatoes or cherry tomatoes, halved
• 2 garlic cloves, finely chopped
• 2 tbsp vegetable oil
• 2½ tbsp extra-virgin olive oil
• 4 tsp harissa paste
• 1 tsp pomegranate molasses
• 8 green olives, pitted and halved
• 60g feta, crumbled
• A small handful of flat-leaf parsley, finely chopped
• Juice of ¼ lemon (2-3 tsp)
• Salt and black pepper to season

Trout

• 2 Trout fillets, skin on
• Oil for greasing
• Salt

Kale chips

• small bunch kale, stems removed and torn up
• oil

Method:

Start with the Grain Salad

1. Preheat the oven to 200°C/fan 180°C/gas 6.
2. Cook the bulgur wheat in plenty of boiling water for 10-15 minutes, until just tender. Drain and set aside.
3. Cook the quinoa in a pan of salted boiling water for 15 minutes, or until the grains start to pop their shells and you see little transparent rings appearing. Drain.
4. In a roasting tin combine the pepper strips with the tomatoes, garlic and vegetable oil, and season with salt and black pepper. Roast in the oven for 25-30 minutes, until the peppers are soft and just starting to char. Remove from the oven and let it cool a little.
5. In a small bowl, whisk together the olive oil, harissa paste and pomegranate molasses.
6. In a large serving bowl, combine the cooked grains, roasted peppers, tomatoes, olives, feta, parsley, and the dressing. Season with salt and black pepper, squeeze the lemon juice over, and toss well to ensure everything is coated.

Now for the Kale Chips. There are 2 ways to do these.

In an Air Fryer:

1. Add your kale leaves to a large bowl.
2. Toss with oil and season.

• Air Fry. Place the kale in your air fryer basket. Set air fryer temperature to 190°C and set timer for 4 minutes, air fry until crispy! Shake the basket or stir after two minutes to help the kale chips cook evenly.

  In an Oven:

1. Pre-set the oven to 160°C
2. Place the kale into a bowl and drizzle over some olive oil.

• Using your hands, mix the kale and oil around in the bowl, so that each leaf is covered.

1. Sprinkle with salt.
2. Tip the kale into a roasting pan, spreading the kale out evenly.
3. Bake for 18-22 minutes or until crisp, but still green. Turn over halfway. 

 

Finally, the Trout

1. Grease the bottom off the grill pan with oil.
2. Placing the trout fillets on the pan with the skin facing up and drizzle on some oil.
3. With a sharp knife make a few diagonal cuts through the skin of each fillet
4. Add a sprinkle of salt and massage in the oil.
5. Put the trout under the grill to cook until brown and sizzling.

 

To Serve:

Spoon the grain salad onto the centre of 4 plates. Top each salad with a trout fillet and sprinkle round the kale chips.