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Smoked Trout, Red Quinoa, Roasted Pumpkin & Sprouting Chickpea Salad

Serves 2, as a starter course


200 g butternut pumpkin, cut into 1½ cm dice
2 tsp olive oil
1 tsp balsamic syrup
350 g fillet rainbow trout, pin-boned
1/3 cup red quinoa
3 cups water
1 small carrot, peeled
½ cup sprouting chickpeas and peas
100 g broccolini (or broccoli), sliced
50 g enoki mushrooms
1 tbsp maple balsamic
3 tbsp extra virgin olive oil
½ tsp sea salt
Milled black pepper, to taste


To smoke the trout, follow this recipe: Honestly, try it. You'll see how easy it really is.

Preheat oven to 220°C. Toss the diced pumpkin with the olive oil and balsamic syrup and place onto a baking tray. Bake for 25 minutes, or until golden. Remove from oven and set aside to cool.

In a small saucepan place the water and quinoa and bring to the boil. Reduce to a simmer and cook for 15 minutes. Drain into a fine strainer, run cold water over to cool, then allow to drain completely. Set aside.

Using a flat peeler, cut the carrot into ribbons and place into a large mixing bowl. Add the chickpeas, peas, broccolini, mushrooms, quinoa & pumpkin. Flake in the smoked trout, add the maple balsamic and oil and season to taste. Toss gently with your hands and serve immediately.

Recipe generously contributed by


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