SALAD WITH TROUT

Reyneke Sauvi­gnon Blanc 2009

House and Leisure Food - - FRONT PAGE -

4 hand­fuls mixed

let­tuce leaves 3T lo­cal blue cheese,

crum­bled 1 hand­ful fresh rocket

leaves, chopped 250ml Roma baby toma­toes

cu­cum­ber, roughly sliced 2 medium car­rots, sliced 1 yel­low pep­per, sliced 1T each toasted pump­kin, sesame and sun­flower seeds 125ml each toasted pe­can and pis­ta­chio nuts cup crum­bled feta cheese 250ml black olives 125ml capers 4 fil­leted smoked trout fresh chives, mint and

flat-leaf pars­ley 4 le­mon wedges

Serves 4

Ar­range the let­tuce on a plate and scat­ter with the blue cheese and chopped rocket. Add the toma­toes, cu­cum­ber, car­rots and yel­low pep­per, lay­er­ing them with the seeds and nuts. Sprin­kle the feta over the top, then add the olives and capers. Lay the trout over the salad. Gar­nish with the herbs and serve with the le­mon wedges.

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