It’s such a simple recipe but so delicious.
1 mini gem lettuce
Handful of Brussels sprouts
Half a cucumber
2 spring onions
Red wine vinegar
You begin by breaking up the gem lettuce into bite size pieces and that’s the base of your dish.
Using a peeler, peel the cucumber into slithers until you reach the seedy area. Repeat on all sides - aesthetically, it looks nice when they’ve got the darker edge.
Twist your ribbons and place into the nooks & crannies of your lettuce. Always space around the plate evenly.
Slice your Brussels in half and pan fry in some olive oil until crispy and golden. Spread them out over your salad.
Next, flake your smoked trout around, followed by the sundried tomatoes. Then sprinkle over your chopped spring onions & feta!
Drizzle with olive oil & red wine vinegar then season well.