• 140g Trout Trout, baked
• 40g kale Kale, raw
• 60g edamame beans Edamame Beans
• 60g carrots Carrots, raw
• 15g almonds Almonds
• 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 kale leaves, edamame and carrot with half the dressing.

4. 4

   Top with the trout and toasted almond, then drizzle with the remaining dressing.

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