• 140g Trout Trout, baked
• 40g rocket Rocket
• 60g cherry tomatoes Cherry Tomatoes
• 60g bean sprouts Bean Sprouts
• 60g avocado Avocado
• 12g tahini Tahini
• 15g lemon juice Lemon Juice

1. 1

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

2. 2

   Whisk together the tahini-lemon dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, cherry tomatoes and beansprouts with half the dressing.

4. 4

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

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