Name: Smoked trout, carrot and quinoa salad with harissa dressing
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 200 gm (1 cup) quinoa; 400 gm canned chickpeas, drained and rinsed; 250 gm (about 2) carrots, cut into julienne on a mandolin; 200 gm hot-smoked trout fillets, skin removed, flaked; 100 gm pitted green olives; 1/2 Spanish onion, thinly sliced; 1/2 cup (firmly packed) coriander; 1/2 cup (firmly packed) mint; Harissa dressing; 100 ml extra-virgin olive oil; finely grated rind and juice of 1 lemon and 1 lime; 1/2 garlic clove, finely grated; 1 1/2 tsp harissa

This salad is a great lunch or dinner to have in the repertoire. It’s got everything going for it: spice, acidity, nuttiness, sweetness and smokiness.

Ingredients

200 gm (1 cup) quinoa

400 gm canned chickpeas, drained and rinsed

250 gm (about 2) carrots, cut into julienne on a mandolin

200 gm hot-smoked trout fillets, skin removed, flaked

100 gm pitted green olives

1/2 Spanish onion, thinly sliced

1/2 cup (firmly packed) coriander

1/2 cup (firmly packed) mint

Harissa dressing

100 ml extra-virgin olive oil

finely grated rind and juice of 1 lemon and 1 lime

1/2 garlic clove, finely grated

1 1/2 tsp harissa

Method

1.Bring quinoa and 300ml water to the boil in a small saucepan, cover with a lid, reduce heat to low and cook until water is absorbed and quinoa is cooked (10-12 minutes). Transfer to a large bowl and refrigerate briefly to cool.

2.Meanwhile, for harissa dressing, whisk ingredients in a small bowl to combine and season to taste.

3.Add remaining ingredients to quinoa, drizzle with dressing, toss to combine, season to taste and serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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