3 tbsp olive oil
1 garlic clove, crushed
1 tsp fennel seeds, roughly crushed
2 leeks, sliced
125g kale, tough stalks removed and any large leaves roughly chopped
75g radishes, finely sliced
1 tbsp Dijon mustard
1 tsp balsamic vinegar
½ x 25g pack fresh tarragon or parsley, roughly chopped
2 x 250g packs Bulgur Wheat, Barley and Beluga Lentils
4 rainbow trout fillets
lemon wedges, to serve
- Heat 1 tbsp oil in a large frying pan. Add the garlic, fennel seeds and leeks, and sauté for 2-3 minutes, until the leeks are just tender. Add the kale and a splash of water, and cook for 2-3 minutes, until just wilted. Remove from the heat and set aside.
- Cook the bulgur wheat mix according to the packet instructions. Fold it into the kale mixture, along with the radishes. Season to taste.
- Whisk the remaining oil with the mustard and balsamic vinegar, and season. Stir into the kale mixture with the tarragon or parsley; set aside.
- Put the trout fillets skin-side down on an oiled grill pan and grill under a high heat for 3-4 minutes, until the flesh is opaque and cooked through. Divide the salad among 4 plates and top with the trout. Serve with lemon wedges to squeeze over.