This delicious summer salad serves 2 people and features a perfectly tangy preserved lemon dressing.
For the preserved lemon dressing:
1 tablespoon preserved lemon rind, washed and finely sliced
1 tablespoon honey
1 ½ tablespoons extra virgin olive oil
2 teaspoons lemon juice
Sea salt flakes
To make the dressing add preserved lemon, honey, oil and lemon juice to a small bowl.
Whisk to combine and season with salt, to taste.
400 grams yellow pattypan squash, thinly shaved
8g small mint leaves
6g dill sprigs
20g watercress sprigs
200 grams smoked trout fillet, broken into pieces
In a flat salad bowl layer the shaved squash, mint leaves, dill and watercress and drizzle with the preserved lemon dressing.
To serve, top your salad with smoked trout.
OPTIONAL: serve the salad directly onto two plates instead of using a salad bowl.