• 140g Trout Trout, baked
• 80g lettuce Lettuce, romaine
• 60g sweetcorn Sweetcorn, canned
• 60g red cabbage Red Cabbage, raw
• 25g ½ slice sourdough, cubed & toasted Sourdough Bread
• 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 romaine leaves, sweetcorn and red cabbage 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.