Sea Trout Buckwheat Salad With Watercress Asparagus Food

GLUTEN-FREE BUCKWHEAT, ASPARAGUS, AND PESTO SALAD

Gluten-Free Buckwheat, Asparagus, and Pesto Salad image

This light salad can be served warm or cold. This is an excellent side dish for grilled or steamed fish.

Provided by Buckwheat Queen

Categories Salad Grains

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup water
½ cup buckwheat groats, rinsed
8 asparagus spears
⅓ cup pesto
2 tablespoons grated Parmesan cheese

Steps:

Bring 1 cup water to a boil in a saucepan. Add buckwheat; stir once. Reduce heat and simmer until buckwheat is tender yet firm to the bite, about 8 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 6 minutes. Remove from steamer; cut into 1/2-inch pieces.
Combine asparagus and pesto in a bowl; mix until coated. Add buckwheat; toss to combine. Top with Parmesan cheese.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 17.9 g, Cholesterol 8.9 mg, Fat 10.9 g, Fiber 3.4 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 199.5 mg, Sugar 0.6 g

SMOKED TROUT, WATERCRESS & BEETROOT SALAD

Smoked trout, watercress & beetroot salad image

This quick and simple salad is pepped up with the flavour of watercress

Provided by John Torode

Categories Starter, Supper

Time 5m

Number Of Ingredients 7

Ingredients

1 tbsp French mustard
150ml/¼ pint olive oil
50ml vinegar
250g pack cooked beetroot
2x 135g packs smoked trout fillets
145g bag watercress , large stalks removed
1 tbsp creamed horseradish

Steps:

Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.
Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.

Nutrition Facts : Calories 436 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.95 milligram of sodium

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