LUNCHTIME TROUT

Ingredients

4 plate-sized fresh trout 3 Tbsp olive oil, to drizzle smoked salt, for sprinkling 1 (400g) can brown lentils, thoroughly washed 4 Tbsp coriander 4 Tbsp parsley, roughly chopped mint, for garnishing salt pepper 4 Tbsp red wine vinegar, to serve extra virgin olive oil, plus extra for drizzling 1 Tbsp ground cumin 1 tsp coriander seed, ground 4 tsp ginger, ground 500 ml natural yoghurt 1 lemon, cut into wedges, to serve

Cooking Instructions

Make sure your trout is clean and free of scales. Rub the whole fish inside and out with a little oil followed by the smoked sea salt (I love this stuff). Heat the grill section of your braai, BBQ or a griddle pan (if cooking inside) to a medium high heat. Brush the grill with olive oil before cooking the trout for 4-5 minutes each side, gently turning only once. While the trout is cooking, combine the lentils, spices, vinegar and olive oil, lastly, toss through the herbs. Season with salt and pepper. Serve the braaied trout on a large board or as a platter for sharing. Eat with a good helping of the lentil salad, a dollop of yoghurt and a squeeze of fresh lemon.

#trout #braai