Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mangetout, pea and fennel salad with smoked trout
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 300g mangetout, halved lengthways
- 100g peas
- 1 head fennel, quartered and finely sliced
- chopped to make 2 tbsp chives
- olive oil
- 2 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 1 tsp honey
- 4 smoked trout fillets, skinned
- a handful hazelnuts, 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.
