BROCCOLI & OCEAN TROUT SALAD
PREP + COOK TIME 35 MINUTES SERVES 6
600g broccoli florets
2 tablespoons olive oil
350g brussels sprouts, halved 3 green onions, sliced thinly on the
diagonal (see tips on page 56) ½ cup (75g) dry-roasted cashews,
1 tablespoon sesame seeds, toasted
1 medium nashi pear (200g), cored,
200g skinless, boneless ocean
2 tablespoons rice flour or cornflour 2 tablespoons peanut oil
¼ cup (60ml) rice wine vinegar 1 tablespoon sesame oil 1 tablespoon olive oil
1 tablespoon Chien Wah Soy Sauce 1 clove garlic, crushed
¼ teaspoon cayenne pepper
1 Make sesame dressing.
2 Cook broccoli in a large saucepan of boiling water for 1 minute; drain. Refresh under cold water; drain.
Pat broccoli dry with paper towel. 3 Heat half the olive oil in a large frying pan over medium-high heat; cook sprouts, cut-side down, for 2 minutes or until golden. Turn over; cook for a further minute or until almost tender. Remove from pan.
4 Heat the remaining olive oil in the same frying pan; cook broccoli for 3 minutes or until browned lightly and warmed.
5 Place brussels sprouts and broccoli in a large bowl with onion, nuts, sesame seeds, pear and sesame dressing; toss gently to combine.
6 Cut trout into 1cm slices. Dust slices in rice flour; shake off excess. Heat peanut oil in same frying pan over high heat; cook trout for 1 minute each side or until golden and cooked through. Drain on paper towel.
7 Serve salad topped with flaked pieces of trout.
Place ingredients in a screw-top jar; shake well.