Spring Brunch with the Artisan Collection

Spring Brunch with the Artisan Collection

Posted By: Maxwell & Williams

Start your day with a healthy burst of vegetables with this simple yet delicious brunch salad. With protein and flavour from hot smoked trout, offset by a zesty lemon Dijon vinaigrette, this recipe is the perfect fit for our new richly coloured pieces in the Artisan range. Serve this fresh, inventive brunch dish with soft boiled eggs and buttered toast.

Serves: 4
Prep: 10 mins
Cook: 20 mins

For the salad:

  • 2 small zucchinis, cut into rounds
  • 400g hot smoked natural trout, shredded
  • 2 small heads of fresh cos lettuce
  • 1 cup of peas Generous handful of mint
  • Snow pea sprouts
  • Salt, pepper and olive oil, to taste 

For the dressing:

  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoons of apple cider vinegar
  • Zest of 1 lemon
  • 2 cloves of garlic, crushed
  • ¼ cup olive oil Salt and pepper, to taste 

Step 1 
Preheat oven to 200°C and line a large baking sheet with greaseproof paper.

Step 2
Spread zucchini rounds on lined baking sheet and generously season with olive oil, salt, pepper and chilli flakes. Place in hot oven and cook, 30 minutes, or until zucchini is soft and brown around the edges.

Step 3
Chop the lettuce in half longways. Drizzle with olive oil and season with salt and pepper. Place into a hot griddle plan and grill until slightly charred.

Step 4
In a large pan of boiling salted water, cook the peas for 5-6 minutes. Drain, then rinse under cold water until the peas have cooled.

Step 5
For the dressing, combine all ingredients in a jar and shake to emulsify. Season well with salt and pepper.

Step 6
In an Artisan serving bowl, toss together the trout, peas, snow pea sprouts, roasted zucchini and mint, then lay charred cos on top.

Step 7
Drizzle with dressing and serve with soft boiled eggs and seeded bread on the side.