Serves: 4
Prep time: 20 minutes
Cooking: 20 minutes
| Salmon or ocean trout fillet | 400g |
| Salt and pepper, to taste | |
| Eggs | 3 |
| Cos lettuce, roughly chopped, reserve smaller inner leaves | 1 |
| Avocado, in halves, sliced | 1 |
| Grape tomatoes, cut in half | 250g |
| Baby cucumbers, sliced | 3 |
| Kalamata olives, pitted | 1/3 cup |
| Tiny capers | 2-3 tbsp |
| Extra virgin olive oil | 2 tbsp |
| Red onion, sliced into thin rounds | 1 small |
| Basil leaves | Handful |
| Lemon, to squeeze | 1 |
| Birch & Waite Yoghurt Ranch Dressing & Dip |
Method
- Preheat an oven to 220°C and bring small pan of water to boil.
- Place fish onto a baking tray, season with salt, pepper, and drizzle with 3 tbsp of Birch & Waite Yoghurt Ranch Dressing & Dip.
- Roast for 6-7 minutes then set aside to rest.
- Meanwhile, place eggs into boiling water, turn down to a simmer and cook for 7 minutes. Refresh in cold water for 3 minutes, peel and cut in half.
- For the salad, lay chopped and whole lettuce over a large platter and top with avocado, tomatoes, cucumbers, olives, and capers. Break fish into larger pieces and place over the salad along with eggs, dill, a drizzle of olive oil and scatter some of onion rings.
- Drizzle generously with Birch & Waite Yoghurt Ranch Dressing & Dip, crack over some black pepper and scatter basil. Serve with slices of fresh lemon. Enjoy!
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