Home
Recipes
Harissa trout, beetroot & grapefruit salad with whipped feta

Salad with trout, grapefruit, beetroot and feta on plate

Harissa trout, beetroot & grapefruit salad with whipped feta

Name: Harissa trout, beetroot & grapefruit salad with whipped feta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 300g raw beetroot scrubbed, skin left on; 30g feta; 2 tbsp 0% fat natural yogurt; 1 lemon zested and juiced; 2 tbsp quinoa (optional); 1 pink grapefruit; 1 tbsp extra virgin olive oil; 1 tbsp harissa; 2 trout fillets; 2 red chicory separated into leaves; ½ small pack dill leaves picked

Sophie Godwin – Cookery writer

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 45 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Rack up three of your five-a-day with our colourful trout, beetroot and grapefruit salad, which makes a healthy, low-calorie addition to any dinner table

Gluten-free

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tangy chicory salad

A star rating of 5 out of 5.4 ratings

Miso roast salmon, lentil & pomegranate salad

A star rating of 4.7 out of 5.14 ratings

Sesame chicken noodles

A star rating of 3.6 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

300g raw beetroot

scrubbed, skin left on
30g feta
2 tbsp 0% fat natural yogurt
1 lemon

zested and juiced
2 tbsp quinoa

(optional)
1 pink grapefruit
1 tbsp extra virgin olive oil
1 tbsp harissa
2 trout

fillets
2 red chicory

separated into leaves
½ small pack dill

leaves picked

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal473

low
fat19g
saturates5g
carbs28g
sugars22g
fibre8g
protein43g
salt1.4g

Method

step 1

Bring a saucepan of water to the boil. Season the water, drop in the beetroot and cover the pan with a lid. Cook for 30-45 mins, depending on their size, until a cutlery knife can be easily inserted into them.
step 2

Meanwhile, heat oven to 200C/180C fan/gas 6. Put the feta in a bowl and mash with a fork, then beat in the yogurt and season with the lemon juice and zest to taste. In a dry frying pan, toast the quinoa, if using, until it pops. Set both aside.
step 3

Segment the grapefruit over a bowl to catch the juices, squeezing out as much as possible. Put the segments to one side, then whisk the olive oil with the juice. Season to taste with lemon juice, salt and pepper. You want it to be really tangy, as all the acidity will be absorbed by the beets.
step 4

Rub the harissa over the trout, season, then roast in the oven for 8-10 mins until just cooked.
step 5

Drain the beetroot. Once cool enough to handle, peel off the skin – it should come away easily. Cut into segments, then put onto a salad plate along with the chicory leaves. Pour the dressing over the warm beets and toss together. Nestle in the grapefruit segments, trout, harissa and dill, then add dollops of the feta and scatter over the toasted quinoa, if using.

Recipe from Good Food magazine, February 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now