Ingredients
- mangetout 300g, halved lengthways
- peas 100g
- fennel 1 head, quartered and finely sliced
- chives chopped to make 2 tbsp
- olive oil
- white wine vinegar 2 tbsp
- Dijon mustard ½ tsp
- honey 1 tsp
- smoked trout fillets 4, skinned
- hazelnuts a handful, toasted and chopped
Method
-
Step 1
Step 1
Cook the mangetout and peas in boiling water for 1 minute, then drain and cool under running water. Tip them into a bowl and add the fennel and chives. Whisk 4 tbsp olive oil, vinegar, mustard and honey until they come together, season well. Drizzle over the salad and toss together. Pile onto a serving plate, flake over the smoked trout fillet and scatter on the hazelnuts.
Nutritional Information
- Kcals 292
- Carbs 8.1g
- Protein 18.9g
- Fat 18.9g
- Salt 1.2g
- Saturates 2.8g
- Fibre 5.2g
