TROUT, BEETROOT & BEAN SALAD

TROUT, BEETROOT & BEAN SALAD

Serves 4

Points per serving 2½

200g fine green beans, trimmed

120g bag watercress & rocket salad

2 tsp balsamic vinegar

250g pack smoked trout fillets

4 cooked beetroot, diced

6 tbsp 0% fat fromage frais

1-2 tbsp freshly squeezed lemon juice

2 tsp creamed horseradish

Cook the beans in salted boiling water and cook 3-4 mins until tender.  Drain and refresh in cold water.  Put salad leaves in a large bowl and season.  add vinegar and toss to coat.

Arrange dressed leaves onto plates.  Flake trout and divide over leaves and top with beans and beetroot.  Mix fromage frais, lemon juice and horseradish and season.  Drizzle over salad.