Smoked Rainbow Trout with Quinoa, Freekeh & Fig Salad

Ingredients

1 Smoked Trout, whole

1 ½ Cups Cooked Freekeh

1 ½ Cups Cooked Quinoa

¼ Cup Sunflower Seeds

2 tbls Chopped Parsley

½ Lemon

Olive Oil

Sea Salt

Black Pepper

1 Bunch Water Cress

4-6 Figs

Method

In a large bowl place the cooked freekeh, quinoa, parsley and sunflower seeds. Add a squeeze of lemon juice and a drizzle of olive oil, season with sea salt and black pepper. Mix to combine.

Divide the grain salad between four plates, wash the watercress well and place on the salad. Slice the figs into quarters and add to the salad.

Gently remove the skin and bones from the rainbow trout, flake over the salad, drizzle with a little extra olive oil.

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