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Wholegrain Basmati Super Food Salad with Sea Trout

With a Royal Jubilee Dressing.

  • Hard
  • Serves 4




Wholegrain Basmati Salad

  • 100g Tilda Wholegrain Basmati Rice
  • 1 bunch English asparagus (trimmed)
  • 200g purple sprouting broccoli (broken in 4cm florets)
  • 50g fresh peas (podded)
  • 50g fresh broad beans (shelled)
  • 250g butternut squash (peeled and diced 1cm cubes)
  • 50g cashew nuts (roasted)
  • 20g linseed (roasted)
  • 20g golden raisins (soaked & chopped)
  • 20g coriander leaves (chopped)
  • 2 tbsp virgin olive oil
  • ½ un-waxed lemon (juice and zest)
  • Pea shoots, amaranth cress (to garnish)
  • Cornish sea salt & milled black pepper

Royal Jubilee Dressing

  • 9tbsp low fat Greek yoghurt (or a lactose free alternative)
  • Squeeze lemon juice
  • 1tbsp clear honey
  • 1 tbsp curry powder
  • 1 pinch cayenne pepper
  • 1 tbsp coriander leaves (chopped)
  • 1 banana shallot (finely diced)
  • 2 tbsp rapeseed oil
  • 100ml pressed apple juice

Sea Trout

  • 4 x 5oz sea trout pave
  • 2 tbsp rape seed oil
  • Cornish sea salt & milled black pepper


  1. Place the rice into a large saucepan of boiling salted water. Simmer over a medium heat for 25 minutes until tender, then drain.

  2. Meanwhile, cook the broccoli, butternut squash and asparagus separately in a saucepan of salted, boiling water briefly, so the vegetables still retain a crunch. Drain really well in a colander.

  3. Blanch the peas and broad beans in salted boiling water. Drain really well in a colander.

  4. In a large mixing bowl add warm rice, olive oil, lemon zest and juice, cashew nuts, linseed, golden raisins, chopped coriander and mix.

  5. Add all the vegetables and lightly combine with the rice mix.

  6. Season to taste.

  7. Heat the oil in a small pan and sweat the shallots for 4-5 minutes until softened, add the curry powder and cook for a further 10 minutes over a low heat. Remove from the heat and leave to cool.

  8. In a bowl add all the ingredients except the apple juice and mix.

  9. Add the apple juice a little at a time until the right consistency of dressing is reached (this will depend on the type of Greek yoghurt used).

  10. Heat a large frying pan and, when very hot, slide in the sea trout paves.

  11. Cook with skin side down for 3 minutes until browned.

  12. Carefully turn over and cook the other side until the flesh feels springy.

  13. Season to taste.

  14. Divide the Wholegrain Basmati Super Food Salad into four and place a portion onto a serving plate.

  15. Carefully place a sea trout pave onto of the salad and then drizzle on some of the Royal Jubilee Dressing. Delicious!