Two meals in one: a bright, enticing salad and a substantial fish dinner. An easy dinner packed with colourful plants and leaves. You could make a batch of the salad by itself for lunchboxes, but the trout elevates it to a filling dinner for two. You can, of course, use your preferred fish: any thick fillets, such as cod, pollack or haddock, would work well here. And if you don’t have pumpkin seeds, substitute breadcrumbs or any type of nut.
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Prep 15 min. Cook 30 min. Serves 2. 4 medium beetroot, peeled and cut into 2cm chunks. 1 red onion, peeled and roughly chopped. 1 tbsp olive oil. 1 tsp ground cumin. 1½ tsp flaky sea salt. 250g packet cooked puy and green lentils. 50g baby leaf spinach, roughly chopped. 90g pomegranate seeds (from about ½ pomegranate). 3 tbsp roughly chopped walnuts. 2 tbsp extra-virgin olive oil. ½-1 large lemon, juiced. 2 trout fillets. 2 tsp smooth dijon mustard.
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2 heaped tsp pumpkin seeds, roughly chopped. Heat the oven to 200C (180C fan)/390F/gas 6. Tip the beetroot and onion into a shallow roasting tin big enough to hold them in one layer, add the olive oil, cumin and half a teaspoon of flaky sea salt, toss to coat, then roast for 30 minutes. Meanwhile, mix the lentils, spinach, pomegranate seeds and walnuts in a large bowl. Whisk the extra-virgin olive oil, lemon juice and remaining teaspoon of sea salt, until emulsified, then use this to dress the lentils.
