How To Make Harissa Trout, Beetroot & Grapefruit Salad with Whipped Feta
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 4 trout fillets
- 2 tbsp harissa paste
- 4 medium beets, roasted and sliced
- 2 grapefruits, segmented
- 200g feta cheese, whipped
- 1/4 cup fresh mint leaves, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Place the trout fillets on a baking sheet lined with parchment paper.
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Spread harissa paste evenly over the trout fillets. Bake for 12-15 minutes, or until the fish is cooked through.
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In a large bowl, combine the roasted beet slices and grapefruit segments.
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In a separate bowl, whip the feta cheese until smooth and creamy.
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Add the whipped feta to the beet and grapefruit mixture. Gently toss to coat.
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Drizzle extra virgin olive oil over the salad and season with salt and pepper.
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Divide the salad onto plates and top each portion with a harissa trout fillet.
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Garnish with fresh mint leaves.
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Serve and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 85mg
- Sodium : 680mg
- Total Carbohydrates : 18g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 30g
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