Warm Smoked Trout and bellaverde® Salad

5 mins
5 mins

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  1. Bring a large pan of salted water to the boil, add the whole bellaverde® spears and cook for 3 mins. Drain in a colander, running in cold water to refresh. Leave to drain.
  2. Heat a teaspoon of the oil in a nonstick frying pan, add the hazelnuts and coriander seeds and fry for 1-2 mins until the nuts are golden. Remove with a slotted spoon and set aside.
  3. Add the rest of the oil to the frying pan, add the spring onions, ginger, chilli and garlic and sauté for 1 min. Add the orange zest and juice and stir well. Remove from the heat.
  4. Arrange the bellaverde® broccoli on a serving platter along with the flaked trout. Scatter over the toasted nuts and seeds then drizzle the warm dressing over. Serve straight away.

Per Serving: 166 calories, 4.9g protein, 4.0g carbohydrate, 14.6g fat, 1.5g saturated fat, 2.2g fibre, 0.02g salt. Counts as 1 of your 5-a-day.