Rukmini Iyer’s Fast and Simple Baked Trout with Beetroot, Lentil and Pomegranate Salad. © Photograph: Yuki Sugiura/The Mum or dad. Meals styling: Rosie Reynolds. Prop Styling: Louie Waller. Meals Styling Assistant: Poppi Mitchell.
This colourful, tempting salad makes a perfectly mild lunch by itself. A work of baked fish makes a hearty night time meal.
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A easy dinner with colourful greens and leaves. You’ll be able to make this salad for a packed lunch, however the trout makes it a filling dinner for 2. After all, you’ll use your favourite fish: any thick fillets, akin to cod, pollock or haddock, paintings smartly. And if you happen to do not have pumpkin seeds, you’ll use breadcrumbs or different nuts.
Warmth the oven to 200 levels (fan at 180 levels). Position the beets and onions in a shallow dish big enough to carry them in one layer, upload the olive oil, cumin and part a teaspoon of sea salt, stir and roast for half-hour.
