Smoked Trout Salad

Serves 4

Ingredients

1 red pepper/capsicum (halved and seeds removed)
1 bunch curly endive (leaves separated)
1 bunch rocket
440g canned chickpeas (rinsed and drained)
125g herbed goat's cheese (crumbled)
1 red onion (sliced)
250g smoked trout (skin and bones removed, flesh flaked)
2 tablespoons chopped fresh basil

Honey Lime Dressing
1/2 cup/100g natural yogurt
1 tablespoon chopped fresh mint
1 tablespoon ground cumin
1 tablespoon honey
1 tablespoon lime juice

1 Preheat heat grill to a high heat. Place red pepper, skin side up, under grill. Cook until skin is charred and blistered. Place in a plastic food or paper bag and set aside until cool enough to handle.

2 Remove skin. Cut flesh into strips.

3 Arrange endive and rocket on a serving platter. Top with chickpeas, goat's cheese, onion and trout. Scatter with basil. Top with red pepper strips.

4 To make dressing, combine yogurt, mint, cumin, honey and lime juice in a bowl. Just prior to serving, drizzle dressing over salad.

Chef's Tip #1: If you can't get a hold of fresh mint for the dressing, try using rosemary instead.
Chef's Tip #2: Smoked salmon can be used instead of trout if needs be, and we've also tried this dish with other white meat, including chicken, and it works quite well.