• STEP 1

    Cook the green beans in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and refresh under cold running water. Transfer to a serving bowl, add the lettuce, trout and croutons.

  • STEP 2

    Whisk the oil with the mustard and lemon zest and juice. Season and drizzle over the salad. Gently toss to coat and serve straight away.


Cut half a ciabatta loaf into bite-size pieces. Arrange in a single layer on a baking sheet and drizzle with a little olive oil. Season with salt and pepper and bake at 190C/170C fan/gas 5 for 15 mins.

Recipe from Good Food magazine, July 2010

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