SMOKED TROUT WITH LOVACADO™ AND CRISPY FLAT BREAD

Serves 4

Ingredients

2 ripe but firm Lovacado™ avocados, halved, pitted and peeled
1/2 red onion, thinly sliced
1 tablespoon lemon juice
3 teaspoons sumac
Sea salt and freshly ground black pepper
Olive oil, for drizzling
1 large Lebanese/flatbread
1 whole hot smoked trout, flaked and bones removed (Approx. 400 g trout flesh)
4 small truss tomatoes cut into wedges
1 cup (loosely packed) mint leaves
1 cup (loosely packed) basil leaves
Whipped goats cheese
200g soft fresh goat’s cheese
1/4 cup natural yoghurt
Pomegranate molasses dressing
1⁄4 cup extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons pomegranate molasses
1/2 garlic clove, finely grated

Instructions

1. Pre-heat oven to 180C.
2. Place onion, lemon juice and 1 1/2 teaspoons sumac in a large bowl, toss gently and season to taste.
3. Heat a barbecue or char-grill pan to high heat.
4. Cut each half of the avocado into quarters then each quarter into three slices.
5. Drizzle oil over the avocado slices. Place on to BBQ or grill pan. Cook turning once, until charred. Set aside.
6. Place Lebanese/flatbread onto a baking tray sprinkle with remaining sumac. Drizzle with oil and place into oven and bake until crisp. Cool briefly and break into bite-sized pieces.
7. To make the whipped goats cheese, place the ingredients into a food processor, blend until smooth. Season to taste.
8. Whisk all the pomegranate dressing ingredients in a bowl and season to taste.
9. To assemble salad, spread the whipped goat’s cheese onto a large flat serving plate. Scatter over the flaked trout, grilled avocado, onion mix, tomatoes fresh herbs and crispy bread.
10. Drizzle over the pomegranate dressing.