Green salad with trout

Under R175 • Serves 4 • Preparation time: 20 minutes Cooking time: 10 minutes

• 50g almonds, chopped • 45ml mixed sunflower, sesame and pumpkin seeds • 30ml olive oil • juice of half a lemon • 7.5ml wholegrain mustard • 250ml risoni (pasta rice), cooked • 450g mixture of baby marrows, long-stem broccoli and green beans • 200g smoked trout offcuts • 1 avocado, diced • a handful of baby spinach • 1 red onion, cut into rings

1 Fry the nuts and seeds in the oil until light brown. Remove from the heat and stir in the lemon juice and mustard, followed by the cooked risoni. Season to taste with salt and pepper.

2 Cut the green vegetables slightly smaller and blanch them in boiling water for a minute or two. Drain and refresh in cold water; season with salt and pepper and a little olive oil. Mix the vegetables with the risoni and the trout, avocado, spinach and onion rings.