Vietnamese Noodle Salad with Trout

This salad has such a vibrant and fresh flavour, it's perfect for a warm summer's evening. It's high in protein, healthy fats, fibre and antioxidants so your body will love you for cooking it.

Serves 4

25 minutes

Noodles

2 nests of rice noodles, approx. 110g

1/2 Chinese cabbage, shredded

2 carrots, grated

2 courgette, grated

10 spring onions, sliced finely

15g mint, chopped

15g coriander, chopped

4 tbs peanuts

4 wild trout fillets

Dressing

Juice of 4 limes

1 large red chilli finely chopped,

3 tbs fish sauce

2 tbs sherry vinegar

3 garlic cloves, crushed

Pre-heat the oven to 180 degrees C/350 degrees F.

Place the trout on a baking tray and cook in the oven, on the middle shelf, for 15 minutes.

Mix the dressing ingredients in a bowl and set aside. Toast the peanuts in a dry pan, for 2-3 minutes until golden, and set aside.

Place the noodles in a bowl and pour boiling water over them. Leave to cook for 2 minutes and then drain and cool.

In a large bowl add the carrot, courgette, cabbage, spring onions, mint, coriander and cooled noodles. Pour over the dressing and mix so that everything is coated. Dish the salad up onto a serving platter or into bowls.

Once the trout is cooked, serve immediately on top of the salad and sprinkle over the toasted peanuts.

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