Fast Recipes

Cucumber, radish and quinoa salad with ocean trout and yoghurt

Recipe for cucumber, radish and quinoa salad with ocean trout and yoghurt.

By Lisa Featherby
  • Serves 4 - 6
Cucumber, radish and quinoa salad with ocean trout and yoghurt
Cucumber, radish and quinoa salad with ocean trout and yoghurt

Ingredients

  • 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 (¼ cup) extra-virgin olive oil
  • 12 slices cold smoked ocean trout
  • To garnish: watercress sprigs
  • 120 gm Greek-style yoghurt, to serve

Method

Main
  • 1
    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).
  • 2
    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.
  • 3
    Arrange ocean trout on serving plates, top with cucumber salad, scatter with watercress sprigs and serve with yoghurt.