0:10

To Prep

0:30

To Cook

15

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Smoked trout and blackberry fatoush

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat the oven to 170°C.

    2. Step 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. Step 3

      Meanwhile, brush the pita with a little olive oil and dust with half the sumac.

    4. Step 4

      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.

    5. Step 5

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

    6. Step 6

      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.

    Puy-style lentils (also called French-style) are a small nutty lentil that hold their shape when cooked. 

    Micro cress is available in punnets from the greengrocer. 

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