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Organic and well being market

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Warm Trout and Grilled Vegetable Salad https://www.metro.ca/userfiles/image/recipes/salade-legumes-grilles-truite-5892.jpg PT20M PT08M PT28M
Dressing Using a hand-held blender, mix garlic, maple syrup, cider vinegar, soy sauce, canola oil, salt and Tabasco together. Salad In a bowl, toss white mushrooms, halloumi, cherry tomatoes and green onion stalks. Drizzle with half of dressing and transfer to a grill sheet pan. Preheat barbecue to medium-high. Grill 5 - 8 minutes. Lay hot vegetables and cheese over mesclun and trout. Drizzle with dressing and sprinkle with herbs and flower petals if desired.
4
2 3 5 1
2 garlic cloves, cut up 6 white mushrooms, cut up 7 oz (200 g) halloumi cheese, cut into thick slices 12 cherry tomatoes 8 green onions, stalks only 1 cooked trout fillet, cut up 4 cups (1 L) mesclun edible flower petals, optional 1 tsp. (5 mL) maple syrup 2 Tbsp. (30 mL) cider vinegar 1 cup (250 mL) soy sauce 2 Tbsp. (30 mL) canola oil salt to taste Few drops Tabasco
Warm Trout and Grilled Vegetable Salad

Warm Trout and Grilled Vegetable Salad

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    garlic cloves, cut up
  • 6
    white mushrooms, cut up
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  • 7 oz
    (200 g)
    halloumi cheese, cut into thick slices
  • 12
    cherry tomatoes
  • 8
    green onions, stalks only
  • 1
    cooked trout fillet, cut up
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    140 g

  • 4 cups
    (1 L)
    mesclun
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  • edible flower petals, optional
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  • 1 tsp.
    (5 mL)
    maple syrup
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    375 ML SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    cider vinegar
  • 1 cup
    (250 mL)
    soy sauce
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  • 2 Tbsp.
    (30 mL)
    canola oil

  • salt to taste

  • Few drops Tabasco
Imprimer ma sélection

Preparation

Dressing

Using a hand-held blender, mix garlic, maple syrup, cider vinegar, soy sauce, canola oil, salt and Tabasco together.

Salad

In a bowl, toss white mushrooms, halloumi, cherry tomatoes and green onion stalks.

Drizzle with half of dressing and transfer to a grill sheet pan.

Preheat barbecue to medium-high.

Grill 5 - 8 minutes.

Lay hot vegetables and cheese over mesclun and trout.

Drizzle with dressing and sprinkle with herbs and flower petals if desired.

Source : "Chef Anne Desjardins - Émission ""Par dessus le marché"""

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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