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Smoked trout and blackberry fattoush

Name: Smoked trout and blackberry fattoush
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 200g Puy-style lentils or small brown lentils; 1 large pita bread; 100ml olive oil, plus extra to brush; 1 tbs sumac; 300g fresh or frozen, thawed blackberries; Juice of 1 lemon; 2 tsp honey; 300g whole smoked rainbow trout, skin and bones removed, flaked; 1 telegraph cucumber, sliced; 1 red endive, leaves torn; 1 red onion, thinly sliced; 1/2 cup chopped mint leaves; 2 cups picked watercress leaves; 150g soft goat’s cheese, crumbled microcress to serve

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15m

40m

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Salads do not have to be boring! We love the colourful combination of smoked trout, lentils and blackberries - and you certainly won't go hungry!

200g Puy-style lentils or small brown lentils
1 large pita bread
100ml olive oil, plus extra to brush
1 tbs sumac
300g fresh or frozen, thawed blackberries
Juice of 1 lemon
2 tsp honey
300g whole smoked rainbow trout, skin and bones removed, flaked
1 telegraph cucumber, sliced
1 red endive, leaves torn
1 red onion, thinly sliced
1/2 cup chopped mint leaves
2 cups picked watercress leaves
150g soft goat’s cheese, crumbled microcress to serve

Method

1.

Preheat the oven to 170°C.
2.

Place the lentils in a saucepan with 3 cups (750ml) water and bring to a simmer over medium heat. Reduce the heat to medium-low and cook for 20-25 minutes until tender. Drain and set aside to cool.
3.

Meanwhile, brush the pita with a little olive oil and dust with half the sumac. Cut into triangles, then place on a baking tray and bake for 5-6 minutes until golden and crisp. Remove the pita from the oven, transfer to a wire rack and set aside to cool completely.
4.

Crush half the blackberries with the lemon juice and honey. Season, then add the olive oil and whisk to combine. Set the dressing aside.
5.

Combine the lentils, pita chips, trout, cucumber, endive, onion, mint, watercress sprigs and remaining blackberries in a bowl. Drizzle with dressing, scatter with goat’s cheese, micro cress, if using, and remaining 2 tsp sumac, then serve.