• 140g Trout Trout, baked
• 60g mixed salad leaves Mixed Salad Leaves
• 60g sweetcorn Sweetcorn, canned
• 60g cherry tomatoes Cherry Tomatoes
• 100g quinoa Quinoa, cooked
• 15g mayonnaise Mayonnaise, light
• 8g parmesan Parmesan
• 10g lemon juice Lemon Juice

1. 1

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

2. 2

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

3. 3

   Toss the mixed leaf leaves, sweetcorn 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.