The end of spring in Melbourne has been scorchingly hot. Which I am absolutely relishing. I love both the warmth and the complete transformation of our meals into the wonderful world of salads. We’ve had this one twice since I first threw it together a week ago, the second time with the addition of some sliced har boiled eggs. Either way, it’s a complete meal and thoroughly enjoyable. Even the Ankle Biters ate every last little bite.

I steamed the vegetables in the thermomix and will include instructions accordingly. If you are not a thermomix user, just lightly steam the vegetables over the stove top as you usually would.

Grilled Trout and Steamed Vegetable Salad
200g snap peas, trimmed
1 zucchini, finely sliced
1/2kg broad beans
1/2 head broccoli, cut into florets
2 trout fillets
200g feta
1/2 cup macadamia oil
1/4 cup white wine and tarragon vinegar
1 finely chopped garlic shoot

  1. Place prepared vegetables in thermomix basket. Add 1 lite of water to bowl and steam at 100 degrees for 10 minutes on speed 4.
  2. Remove from basket and allow to cool to room temperature.
  3. Lightly grill trout fillets until just cooked through. Slice.
  4. Crumble feta and toss through vegetables. Top with trout slices
  5. Combine all dressing ingredients, dress salad and allow to sit for 10 minutes before serving.