Trout and seed salad
This salad is YOU food editor Carmen Niehaus’ version of the popular garden salad served at Babylonstoren farm near Paarl in the Western Cape.
20 g whole almonds or walnuts pinch of brown sugar 10 g pumpkin seeds pinch each of ground cumin, cinnamon and coriander 5 ml (1 t) sea salt flakes
1 pack (180 g) mixed lettuce leaves and/or cos lettuce 4 plums, nectarines, apples or pears, pips or cores removed, sliced 2-3 young beetroot or carrots, scrubbed and cut into paper-thin slices 8 slices smoked trout or shaved ham
60 ml (¼ c) plain yoghurt 30 ml (2 T) olive oil 15 ml (1 T) lemon juice 5 ml (1 t) lemon zest salt and freshly ground black pepper
1 Nut sprinkle Mix the ingredients except the salt flakes and toast in a dry pan until slightly browned. Add the salt flakes and leave to cool. Store in an airtight container.
2 Salad Arrange the ingredients on a large platter.
3 Dressing Mix the ingredients and spoon over the salad.
4 Sprinkle on the nut mixture and serve immediately.
Preparation time: 15-20 minutes