SERVING SUGGESTION

Mix 1 T Dijon mustard,

1/2 t crushed ginger,

1/2 t crushed turmeric,

1 T l emon juice,

1/2 T red wine vinegar,

3 grapefruit segments,

3 orange segments and salt to taste.

Add 2 thinly sliced shallots and allow to stand for 5 minutes.

Cook 1 trout fillet and serve with 200 g blanched mangetout, 125 g blanched Tenderstem broccoli and 350 g Woolworths citrus selection. Drizzle over the dressing and sprinkle with toasted sesame seeds.