• 200g Small Green and/or Brown Lentils
  • 1 large piece Pita Bread
  • 100ml Olive Oil
  • 300g Blackberries, fresh (or frozen and defrosted if fresh not available)
  • 1/2 Continental Cucumber
  • Juice of 1 Lemon
  • 2 tsp Honey
  • 300g Whole Smoked Rainbow Trout, skin and bones removed, flaked
  • 1/2 of 1 Green Endive Head
  • 1/2 Freshzest Mint, chopped
  • 2 cups Freshzest Watercress
  • 150g Fetta Cheese, cubed or crumbled

Smoked Trout and Blackberry Fattoush.

Source:

Preparation Time: 50 Minutes

Cooking Time: 10 Minutes

Serving Size: 5-6 Servings

  1. Pre-heat oven to 170 degrees C. Place lentils in a saucepan with 3 cups of water. Bring the lentils to a simmer. Reduce heat to medium low and cook for 20-25 minutes until tender, drain, set aside and cool.
  2. Brush the pita with a little olive oil. Slice into triangles then place on a baking tray. Bake for 5-6 minutes until golden and crisp. Remove from oven and transfer to a wire rack to cool completely.
  3. Split the blueberries into 2 and crush one half with lemon juice and honey. Season with salt and pepper then add the olive oil and whisk to combine. Set aside.
  4. Arrange lentils, pita chips, trout, cucumber, endive, mint, watercress sprigs, fetta and remaining blackberries on a serving plate. Drizzle with dressing. Serve.
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