Method
Ingredients
Ingredients
Wholegrain Basmati Salad
- 100g Tilda Wholegrain Basmati Rice
- 1 bunch English asparagus (trimmed)
- 200g purple sprouting broccoli (broken in 4cm florets)
- 50g fresh peas (podded)
- 50g fresh broad beans (shelled)
- 250g butternut squash (peeled and diced 1cm cubes)
- 50g cashew nuts (roasted)
- 20g linseed (roasted)
- 20g golden raisins (soaked & chopped)
- 20g coriander leaves (chopped)
- 2 tbsp virgin olive oil
- ½ un-waxed lemon (juice and zest)
- Pea shoots, amaranth cress (to garnish)
- Cornish sea salt & milled black pepper
Royal Jubilee Dressing
- 9tbsp low fat Greek yoghurt (or a lactose free alternative)
- Squeeze lemon juice
- 1tbsp clear honey
- 1 tbsp curry powder
- 1 pinch cayenne pepper
- 1 tbsp coriander leaves (chopped)
- 1 banana shallot (finely diced)
- 2 tbsp rapeseed oil
- 100ml pressed apple juice
Sea Trout
- 4 x 5oz sea trout pave
- 2 tbsp rape seed oil
- Cornish sea salt & milled black pepper
Method
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Place the rice into a large saucepan of boiling salted water. Simmer over a medium heat for 25 minutes until tender, then drain.
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Meanwhile, cook the broccoli, butternut squash and asparagus separately in a saucepan of salted, boiling water briefly, so the vegetables still retain a crunch. Drain really well in a colander.
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Blanch the peas and broad beans in salted boiling water. Drain really well in a colander.
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In a large mixing bowl add warm rice, olive oil, lemon zest and juice, cashew nuts, linseed, golden raisins, chopped coriander and mix.
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Add all the vegetables and lightly combine with the rice mix.
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Season to taste.
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Heat the oil in a small pan and sweat the shallots for 4-5 minutes until softened, add the curry powder and cook for a further 10 minutes over a low heat. Remove from the heat and leave to cool.
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In a bowl add all the ingredients except the apple juice and mix.
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Add the apple juice a little at a time until the right consistency of dressing is reached (this will depend on the type of Greek yoghurt used).
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Heat a large frying pan and, when very hot, slide in the sea trout paves.
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Cook with skin side down for 3 minutes until browned.
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Carefully turn over and cook the other side until the flesh feels springy.
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Season to taste.
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Divide the Wholegrain Basmati Super Food Salad into four and place a portion onto a serving plate.
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Carefully place a sea trout pave onto of the salad and then drizzle on some of the Royal Jubilee Dressing. Delicious!
