SMOKED TROUT POKE BOWL

LOSE IT! - - Food / On Trend -

SERVES 4

FOR THE DRESS­ING • ½ cup avo­cado oil • 5g Ital­ian pars­ley, chopped • ½ cup dou­ble cream yo­ghurt • 1 tbsp rice wine vine­gar • 1 tbsp xyl­i­tol • Hi­malayan salt and black pep­per

TO AS­SEM­BLE • 320g Su­per­lite Shi­rataki Noo­dles, cooked

ac­cord­ing to the packet in­struc­tions • ½ cu­cum­ber, halved, seeds re­moved, and sliced • ½ baby red cab­bage, shred­ded • 200g mangetout, blanched and cut into strips • ¼ red onion, finely sliced • 200g smoked trout rib­bons • 2 tsp sesame seeds • 5g fresh chives, chopped

1. For the dress­ing: Blitz to com­bine all the in­gre­di­ents in a food pro­ces­sor. 2. To as­sem­ble: Di­vide the noo­dles be­tween 4 bowls and then di­vide the veg­eta­bles be­tween each bowl. Di­vide the dress­ing in half and toss the trout through one half be­fore adding it to the bowls. 3. To serve: Driz­zle the re­main­ing dress­ing over the veg­eta­bles, sprin­kle sesame seeds and chives on top and serve.

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