Cucumber, radish and quinoa salad with ocean trout and yoghurt

You'll need

200 gm quinoa 800 gm radishes, trimmed and quartered 2 Lebanese cucumbers, peeled and diced 1 cup (firmly packed) mint, coarsely chopped Juice of 1 lemon, to taste 60 ml (ΒΌ cup) extra-virgin olive oil 12 slices cold smoked ocean trout To garnish: watercress sprigs 120 gm Greek-style yoghurt, to serve


  • 01
  • Cook quinoa in a saucepan of boiling water until tender (8-10 minutes). Drain well, then spread on a tray to cool and steam dry (15 minutes).
  • 02
  • Combine radish and cucumber in a bowl, add mint and quinoa, and toss to combine. Whisk lemon juice and oil in a separate bowl, season to taste, then add to quinoa and mix well.
  • 03
  • Arrange ocean trout on serving plates, top with cucumber salad, scatter with watercress sprigs and serve with yoghurt.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Sep 2015

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