SMOKED TROUT AND MANGO SALAD

1356KJ PER SERVE SERVES 2

Women's Health Australia - - FOOD HUB -

90g (2 cups) baby spinach leaves 200g hot-smoked trout, sliced

1 large mango, thinly sliced

115g (1 cup) bean sprouts

2 spring onions, thinly sliced

1 fresh red or green chilli, seeded and thinly sliced

15g (½ cup) mint leaves, roughly torn 15g (½ cup) co­rian­der leaves, roughly torn

Dress­ing (op­tional):

1 gar­lic clove

2 tbs lime juice

2 tbs fish sauce

2 tbs rice malt syrup

2 tbs co­rian­der leaves, finely chopped 1 fresh red chilli, seeded and finely chopped

1. In a small bowl, mix to­gether all the in­gre­di­ents for the dress­ing.

2. On a plat­ter, ar­range the baby spinach leaves then top with the trout, mango slices, sprouts, spring onions, chilli, mint and co­rian­der leaves.

3. Spoon the dress­ing gen­er­ously over the top and then serve.

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