Ocean trout salad with edamame miso dressing

SERVES 4 PREP AND COOK TIME 45 MINUTES

1 medium (400g) orange sweet potato, sliced thinly

1 medium (400g) purple sweet potato, sliced thinly

1 tablespoon extra virgin olive oil

400g piece skinless boneless ocean trout

1 sheet toasted seaweed (nori), sliced thinly

1 tablespoon sesame seeds

1 teaspoon sesame oil

150g snow peas, trimmed, sliced

1/3 cup (80g) frozen shelled edamame (soybeans), blanched, drained

EDAMAME MISO DRESSING

2/3 cup (160g) frozen shelled edamame (soybeans), blanched, drained

1/3 cup (95g) kefir or Greek-style yoghurt 1 green onion (green shallot), trimmed, chopped, green tops reserved and shredded

11/2 tablespoons apple cider vinegar 1 tablespoon white (shiro) miso paste 2 teaspoons honey

2 teaspoons finely grated fresh ginger

1 Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

2 Place sweet potato and half the oil in a large bowl and toss to coat. Spread, in a single layer, on lined tray. Season; roast sweet potato for 25 minutes or until tender and browned lightly.

3 Brush trout with remaining oil; place on tray with sweet potato. Season; roast for 8 minutes or until trout is just cooked through.

4 EDAMAME MISO DRESSING Blend ingredients in a blender or food processor until smooth; season. (Makes 1 cup.)

5 Increase oven temperature to 220°C (200°C fan-forced). Combine seaweed, sesame seeds and sesame oil on a small oven tray; mix well, then spread evenly over tray. Roast for 3 minutes or until dry and crisp. Cool; crumble coarsely.

6 Place sweet potato and snow peas on a platter. Spoon over Edamame Miso Dressing; flake over trout. Scatter with edamame, shredded green onion tops reserved from the dressing and seaweed mixture; serve. Not suitable to freeze or microwave.