Exit heavy dishes. With the return of sunny days, there is only one craving: fresh, healthy, and seasonal plates! This smoked trout poke bowl style salad ticks all the boxes: crunchy, lemony, balanced, and satisfying enough to fill you up without weighing you down. The perfect kind of recipe to prepare in advance and take away for a lunch break in the sun!
INGREDIENTS
For 4 people:
- 8 beautiful slices of smoked trout
- 1 shallot
- 1 bunch of kale
- 6 tbsp of rapeseed or grapeseed oil
- 50 g baby spinach • 200 g green lentils or Beluga lentils
- Freshly ground pepper
- Fleur de Sel
- 100 g mung beans • Dill
- 1 Romanesco cauliflower
- 1- 2 raspberries (optional)
- The juice of one lemon
PREPARATION
Cook the mung beans for 10 minutes in a pot of boiling salted water.
Add the lentils and continue cooking for another 15 to 20 minutes over low heat. Meanwhile, cut the romanesco cauliflower into small florets and cook them for 5 minutes in another pot of boiling salted water.
Drain the lentils, beans, and cauliflower, then rinse them in very cold water to stop the cooking process.
Rinse the baby spinach and kale under cold water.
Detach the leaves and remove the central rib. Finely chop the shallot.
Prepare the vinaigrette by emulsifying the oil, lemon juice, and shallot.
Season with salt and freshly ground pepper.
Cut the trout slices into strips.
Place the vegetables in 4 large bowls.
Add the vinaigrette, then the trout strips, raspberries, and a few sprigs of dill.
Discover also a healthy and high-protein breakfast and a great recipe for healthy granola.
