The perfect way to launch into January’s healthy eating plans, or a great fallback dish for the times you want an extra boost!
Our superfood salad combines some of our favourite ‘good-for-you’ (not to mention delicious) ingredients, including avocados, pomegranate, grains and of course our flavoursome hot smoked trout!
Kalettes are a fun new vegetable, a cross between kale and a Brussels sprout – worth looking out for.
- 2 packs of RR. Spink & Sons Hot Smoked Trout
- 250g kalettes, rinsed
- 175g frozen soya beans (edamame)
- 2 ripe avocados
- 250g pouch of cooked grain or lentils: quinoa, puy lentils or pearl barley are ideal
- small bunch of basil, roughly chopped
- 100g of pomegranate seeds
- 50g bag sunflower seeds
- 50g pumpkin seeds, toasted in a dry pan
- juice and zest of 1 orange
- 2 tbsp olive oil
Place the juice and zest of the orange into a large bowl and add the olive oil.
Stone, peel and dice the avocado and place into the bowl. Toss the avocado pieces to fully coat in the dressing, this will help the avocado from going brown.
Bring a small pan of salted water to the boil and cook the kalettes for a couple of minutes, until just tender. Strain and put the kalettes in a bowl of cold water, leave for 1 minute and then drain in a colander.
Add the kalettes to the bowl along with the cooked grains, soya beans and basil. Toss the salad until well mixed.
Spoon the salad onto a large serving bowl or plate and top with flakes of kiln roast trout.
To finish the dish, sprinkle over the pumpkin seeds and pomegranate.