Grilled Trout Fillets with Tapenade, Green Beans and Bulgar Wheat Salad

Ingredients

Serves 4

• 4 British trout fillets
• 150g bulgur wheat
• 300ml water
• ½ lemon, juiced
• 3 tbsp olive oil
• Small handful of fresh mint leaves, chopped
• 4 tsp olive tapenade (or use your favourite pesto)
• 200g green beans, trimmed
• 1 tbsp sesame seeds
• 250g cherry tomatoes, halved
• 1 tbsp pine nuts
• Salt and pepper
• Micro herbs to garnish (optional)

Method

• To make the bulgur wheat salad bring the water to the boil in a saucepan.
• Once the water is boiling, add a pinch of salt and add the bulgur wheat, then remove from the heat.
• Cover and leave until the bulgur wheat has absorbed the water.
• Once cool, stir through the lemon juice, 2 tbsp of olive oil and mint.
• To cook the trout, set the grill to medium-high.
• Brush the trout fillets with the remaining olive oil and season with salt and pepper.
• Cook for about 8 minutes then turn over and cook for a further 4-6 minutes until cooked through.
• While the trout is cooking, boil the green beans in salted boiling water for about 7 minutes, then drain and sprinkle with sesame seeds.
• Divide the bulgur wheat salad and green beans between 4 plates
• Top with a fillet of trout and spoon over a teaspoon of tapenade or pesto onto each.
• Add the cherry tomatoes and garnish with pine nuts and micro herbs, if using.