SMOKED TROUT POKE BOWL
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.