Cucumber, radish and quinoa salad with ocean trout and yoghurt


  • Serves 4 - 6 people

  • 200 gm quinoa
  • 800 gm radishes, trimmed and quartered
  • 2 Lebanese cucumbers, peeled and diced
  • 1 cup (firmly packed) mint, coarsely chopped
  • Juice of 1 lemon, to taste
  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 12 slices cold smoked ocean trout
  • To garnish: watercress sprigs
  • 120 gm Greek-style yoghurt, to serve
01   Cook quinoa in a saucepan of boiling water until tender (8-10 minutes). Drain well, then spread on a tray to cool and steam dry (15 minutes).
02   Combine radish and cucumber in a bowl, add mint and quinoa, and toss to combine. Whisk lemon juice and oil in a separate bowl, season to taste, then add to quinoa and mix well.
03   Arrange ocean trout on serving plates, top with cucumber salad, scatter with watercress sprigs and serve with yoghurt.
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