Smoked Trout, Fetta & Brown Rice Salad
Ingredients:
- 150g smoked trout fillets, without skin
- 120g South Cape Goat's Fetta, crumbled
- 1 cup cold cooked brown rice or prepared cracked wheat
- 1/2 cup cooked peas
- 2 spring onions, thinly sliced
- 1 Lebanese cucumber, halved lengthwise and sliced
- Good handful fresh dill, roughly chopped
- 1-2 tbsps lemon juice
- 1 tbsp extra virgin olive oil
- 1 avocado, sliced into wedges
Method:
Flake the trout into a bowl with crumbled South Cape Goat's Fetta. Combine rice with remaining ingredients except avocado and season to taste with freshly ground black pepper. Spoon into a serving dish and gently stir in trout and Fetta. Arrange avocado around rim of salad.
Serves 2 as a main meal.
