Trout Super Salad

 serves 2

5 tbsp Bulgar wheat

10 small broccoli florets

1 whole, cleaned trout

5 handfuls of mixed leaves  (frisee, radicchio and watercress)

3 vine-ripened tomatoes

110g frozen peas

1 lemon

2 glugs of olive oil

3 tbsp alioli

3 tbsp Greek yoghurt

3 tbsp toasted pipas (sunflower seeds)

1 handful of chopped parsley

sea salt and freshly ground black pepper

1.Preheat the oven to 220ºc
2.Rinse the fish and pat dry. Into the cavity goes 3 bay leaves and a good grind of freshly ground black pepper.

3.Place on a sheet of grease-proof paper on tin foil and scrunch up the joined edges to form a parcel tightly enclosing the fish.

4.Bake the trout en papillote in the oven for about 15 minutes. Leave to cool a little before opening the parcel and removing the fillets from the bone.
5.Bring a small pan of lightly salty water to the boil. Add the Bulgar wheat and boil for 1 minute, turn off the gas and cover.
6.In a large bowl mix the broccoli, peas, lettuce leaves and tomatoes. dress with the sea salt, pepper, juice of 1 half of the lemon and the olive oil. Toss
7.Drain the Bulgar wheat and add it to the salad mix along with the toasted pipas.
8.Divide between 2 plates and lay the fillets on top.
9.Mix the alioli and Greek yoghurt together and liberally dress you salad. Finish with a wedge of lemon.