Hot Smoked Ocean Trout with quinoa, grilled corn, sugar snaps, mint and roasted pumpkin.

You can never have too many quick go to summer salads, especially one which is bursting with colour and flavour like this recipe for Hot Smoked Ocean Trout with quinoa, grilled corn, sugar snaps, mint and roasted pumpkin.

Hot Smoked Ocean Trout with quinoa, grilled corn, sugar snaps, mint and roasted pumpkin.
Preparation:
14 Minutes
Cooking:
20 Minutes
Serves:
4

  1. 1

    Pre-heat the oven to 180°C. Combine one tablespoon of the olive oil with the cubed pumpkin, place on a tray and roast in the oven until golden and tender. Remove and allow to cool.

  2. 2

    To cook the quinoa - combine quinoa and two cups of water in a pot. Simmer, covered, for 15 minutes or until the liquid is absorbed and the germ turns opaque and splits from the seed - it should resemble little curls.

  3. 3

    Boil the cleaned corn cob in salted water for 8 minutes. Remove, dry and grill over a flame for several minutes to lightly char the kernels. Remove them with a knife and set aside.

  4. 4

    Combine the vinegar and remaining olive oil, season well and stir in all the remaining ingredients and serve.

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