• 140g Trout Trout, baked
• 40g rocket Rocket
• 60g cucumber Cucumber
• 60g cherry tomatoes Cherry Tomatoes
• 100g quinoa Quinoa, cooked
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

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

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

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

4. 4

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

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