SMOKED TROUT, CARROT AND QUINOA SALAD WITH HARISSA DRESSING

Serves 4

This salad is a great lunch or dinner to have in your repertoire. It’s got everything going for it: spice, acidity, nuttiness, sweetness and smokiness.

• 200g (1 cup) quinoa

• 1 x 400g tin chickpeas, drained and rinsed

• 250g (about 2) carrots, cut into julienne on a mandolin

• 200g hot-smoked trout fillets, skin removed, flaked

• 100g pitted green olives

• 1 onion, thinly sliced

• ½ cup (firmly packed) coriander

• ½ cup (firmly packed) fresh mint

FOR THE HARISSA DRESSING

• 100ml extra-virgin olive oil

• finely grated rind and juice of 1 lemon and 1 lime

• ½ garlic clove, finely grated

• 1½ tsp harissa paste

1. Bring the quinoa and 300ml water to the boil in a small saucepan. Cover with a lid, reduce the heat to low and cook until the water is absorbed and the quinoa cooked (10–12 minutes). Transfer to a large bowl and refrigerate briefly to cool.

2. For the harissa dressing: Whisk the ingredients together in a small bowl and season to taste.

3. Add the remaining ingredients to the quinoa, drizzle with the dressing and toss to combine. Season to taste and serve.