Best 2 Harissa Trout Beetroot Grapefruit Salad With Whipped Feta Recipes
Indulge in a culinary journey with our tantalizing harissa trout, beetroot, grapefruit salad, and whipped feta ensemble. This delightful dish offers a harmonious blend of flavors and textures that will captivate your senses. The harissa-crusted trout, with its vibrant orange hue, delivers a delightful balance of heat and smokiness. Perfectly cooked, the trout flakes effortlessly, revealing a tender and juicy interior. The vibrant beetroot and grapefruit salad complements the trout beautifully, offering a refreshing contrast with its sweet, tangy, and earthy notes. The whipped feta, light and airy, adds a creamy richness that ties all the elements together. Prepare to embark on a taste sensation with this exquisite harissa trout, beetroot, grapefruit salad, and whipped feta symphony.
Check out the recipes below so you can choose the best recipe for yourself!
HARISSA TROUT, BEETROOT & GRAPEFRUIT SALAD WITH WHIPPED FETA
Rack up three of your five-a-day with our colourful trout, beetroot and grapefruit salad, which makes a healthy, low-calorie addition to any dinner table
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Side dish
Time 1h5m
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to the boil. Season the water, drop in the beetroot and cover the pan with a lid. Cook for 30-45 mins, depending on their size, until a cutlery knife can be easily inserted into them.
- Meanwhile, heat oven to 200C/180C fan/gas 6. Put the feta in a bowl and mash with a fork, then beat in the yogurt and season with the lemon juice and zest to taste. In a dry frying pan, toast the quinoa, if using, until it pops. Set both aside.
- Segment the grapefruit over a bowl to catch the juices, squeezing out as much as possible. Put the segments to one side, then whisk the olive oil with the juice. Season to taste with lemon juice, salt and pepper. You want it to be really tangy, as all the acidity will be absorbed by the beets.
- Rub the harissa over the trout, season, then roast in the oven for 8-10 mins until just cooked.
- Drain the beetroot. Once cool enough to handle, peel off the skin - it should come away easily. Cut into segments, then put onto a salad plate along with the chicory leaves. Pour the dressing over the warm beets and toss together. Nestle in the grapefruit segments, trout, harissa and dill, then add dollops of the feta and scatter over the toasted quinoa, if using.
Nutrition Facts : Calories 473 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium
HARISSA LAMB & LENTIL SALAD WITH WHIPPED FETA
If you want, you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the ground lamb with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
- Heat the olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden and cooked through.
- Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
- Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.
Tips:
- Mise en place: Before you start cooking, gather all of the ingredients and equipment you will need. This will help you stay organized and prevent any scrambling.
- Seasoning: Don't be afraid to season your food liberally. Harissa is a flavorful spice blend, but it can be easily overpowered by other ingredients. Season the trout and vegetables well to ensure they are full of flavor.
- Cooking the trout: Trout is a delicate fish, so it is important to cook it gently. Pan-frying or grilling the trout over medium heat will help to keep it moist and flaky.
- Making the whipped feta: Whipped feta is a delicious and versatile condiment that can be used on a variety of dishes. To make whipped feta, simply beat feta cheese with some olive oil, lemon juice, and herbs until smooth and creamy.
- Assembling the salad: The beetroot and grapefruit salad is a refreshing and colorful dish. To assemble the salad, simply combine the roasted beets, grapefruit segments, arugula, and whipped feta in a bowl. Drizzle with a balsamic vinaigrette and serve.
Conclusion:
This harissa trout with beetroot, grapefruit salad, and whipped feta is a flavorful and healthy meal that is perfect for a weeknight dinner. The trout is cooked perfectly and the salad is refreshing and light. The whipped feta adds a creamy and tangy flavor to the dish. Overall, this is a delicious and well-balanced meal that is sure to please everyone at the table.
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