TROUT & RADICCHIO SALAD

PREP + COOK TIME 40 MINUTES SERVES 4

1 cup (200g) brown rice and

quinoa blend

500g fresh ocean trout fillets cooking-oil spray

2 x 170g bunches asparagus, trimmed, sliced very thinly lengthways

(see cook’s notes)

2 lebanese cucumber (260g), sliced

thinly lengthways (see tip)

200g baby cos (romaine) lettuce,

leaves separated

100g radicchio, torn

2 tablespoons lemon juice

11/2 tablespoons olive oil

1/2 cup (140g) low-fat

greek-style yoghurt

2 teaspoons dijon mustard

1 teaspoon baby capers in vinegar,

rinsed, drained, chopped finely 1 anchovy fillet, drained,

chopped finely

1 medium lemon, cut into wedges 1 Cook rice and quinoa blend in a medium saucepan of boiling water for 25 minutes or until tender; drain, rinse under cold water, drain.

2 Meanwhile, lightly spray trout with oil; season with black pepper. Cook, skin-side down, in a large non-stick frying pan over high heat for 3 minutes; turn over and cook for a further 2 minutes or until cooked. Remove skin, then flake flesh.

3 Combine rice, trout, asparagus, cucumber, lettuce and radicchio. Add juice and oil; toss gently.

4 To make dressing, combine remaining ingredients, except the lemon wedges, in a jug. Serve dressing with salad; accompany with lemon wedges. Use a vegetable peeler, mandoline or V-slicer to thinly slice the asparagus and cucumber.