AT A GLANCE
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 (¼ cup) extra-virgin olive oil
12 slices cold smoked ocean trout
To garnish: watercress sprigs
120 gm Greek-style yoghurt, to serve
||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).
||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.
||Arrange ocean trout on serving plates, top with cucumber salad, scatter with watercress sprigs and serve with yoghurt.
MAIN, FAST, YOGHURT, FISH, CUCUMBERS, SALAD, QUINOA, MODERN AUSTRALIAN, SPRING, SEAFOOD, OCEAN TROUT, RADISHES, MINT
LYNSEY FRYERS-HEDRICK , LISA FEATHERBY