GLUTEN FREE
Grilled trout with dill & mustard sauce
If you want to prep ahead, the sauce keeps chilled for two days.
SERVES 2 PREP 10 mins COOK 15 mins EASY
1 Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending on thickness, until crisp on top and cooked through.
2 Meanwhile, shake the mustard, lemon juice, honey, 2 tbsp of the oil and most of the dill together in a jar to combine, then season well. Will keep for up to two days.
3 Heat the remaining oil in a large non-stick pan over a medium-high heat. Add the spring onions and capers and sizzle for 1-2 mins until slightly coloured. Mix in the grains, cook for 2 mins until heated through and season. Serve with the trout, watercress and dill scattered over.
GOOD TO KNOW fibre vit c omega-3 gluten free
PER SERVING 613 kcals fat 27g - saturates 4g.carbs 47g-sugars 9g-fibre 7g protein 43g.salt 1.6g
BALANCED
Turkish egg flatbreads
Make sure you crack the eggs into hot oil to get a lovely crispy bottom.
SERVES 2 PREP 10 mins COOK 5 mins EASY V
1 Combine the yogurt with the garlic, lemon zest, half the za'atar, half the parsley and some salt and pepper. Heat a dry frying pan over a medium heat and brush the flatbreads lightly with a little of the oil. Fry each side for 1 min, then transfer to two plates and set aside.
Bu hikaye BBC Good Food ME dergisinin March 2023 sayısından alınmıştır.
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Bu hikaye BBC Good Food ME dergisinin March 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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