• 140g Trout Trout, baked
• 40g spinach Spinach, raw
• 60g bean sprouts Bean Sprouts
• 60g carrots Carrots, raw
• 25g ½ slice sourdough, cubed & toasted Sourdough Bread
• 15g balsamic vinegar Balsamic Vinegar
• 5g olive oil Olive Oil

1. 1

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

2. 2

   Whisk together the balsamic dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, beansprouts and carrot with half the dressing.

4. 4

   Top with the trout and croutons, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.