Chermoula roast chalk stream trout with crushed peas, freekeh grains and ricotta

Ingredients

600gr Chalk stream trout (or salmon), skinned and pinned

130gr Chermoula

120ml Verdemanda olive oil

300gr Frozen peas, blanched for 1 minute, refreshed and roughly chop

50gr Freekeh grains, cooked according to packet instructions

15gr Preserved lemon paste

1 clove garlic, crushed

15gr Honey

10ml Chardonnay vinegar

½ Bunch mint, picked and roughly chopped

½ Bunch dill chopped

200gr Ricotta

Zest of 1 lemon + juice

1 Bunch of asparagus, ends removed, blanched and sliced into bite size pieces

½ Bunch of spring onions, washed and thinly sliced

Seasoning to taste

Method:

1. Marinade the trout in the chermoula for at least an hour.

2. Placed the trout in a preheated oven at 250 degrees for 10 minutes to char and then allow to cool and break into bite size pieces

3. Make a dressing by mixing the preserve lemon paste, honey, vinegar, 60ml olive oil, crushed garlic & seasoning

4. Mix the crushed peas, freekeh grains, dressing, juice of the lemon and chopped herbs together.

5. Mix the ricotta, lemon zest and 40ml olive oil together and season to taste

6. Assemble the salad by placing the crushed peas and freekeh on a platter, top with salmon, asparagus and spring onions and finally spoon the ricotta on the dish.

7. Dress with additional Verdemanda olive oil.