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M&S Health & Nutrition

Warm Kale Salad with Trout

Warm Kale Salad with Trout

Serves 4

Ingredients

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

Method

  1. 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.
  2. Cook the bulgur wheat mix according to the packet instructions. Fold it into the kale mixture, along with the radishes. Season to taste.
  3. Whisk the remaining oil with the mustard and balsamic vinegar, and season. Stir into the kale mixture with the tarragon or parsley; set aside.
  4. 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.
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