Venus rice & charred broccoli “tabBouleh”

Ingredients:

200gr Venus rice, cooked according to packet instructions

350gr Broccoli, quartered and blanched for 1 minute in boiling water

2 red chillies, seeded and chopped

35ml Pomegranate molasses

½ Bunch of basil, picked and roughly chopped

½ Bunch chives, roughly cut

½ Bunch Parsley, roughly chopped

40ml Verdemanda olive oil

1 clove garlic, crushed

Zest and juice of 1 lemon

Seasoning

Pickled Onions

250gr Red Onion, peeled and thinly sliced

100ml Riesling vinegar

100gr Caster sugar

100ml Water

Seasoning

Method:

1. Grill the broccoli on an open flame till well charred and then chop finely

2. For the pickled onions, mix the water, sugar, vinegar and seasoning together and bring to the boil. Pour over the onions and allow to pickle for a few hours

3. Mix the rice, 100gr of the pickled onions, broccoli, chilli. pomegranate molasses, chopped herbs, olive oil, garlic and lemon well and serve at room temperature

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.