Warm trout & melon salad with lime & chilli dressing

• melon↗160g g

  such as cantaloupe or honeydew, shredded

• lime↗1

  ½ juiced, ½ cut into wedges

• red chilli↗½

  deseeded and chopped

• garlic clove↗1
• reduced-salt soy sauce↗2 tsp tsp
• fresh mint leaves↗1 tbsp tbsp

  chopped

• rapeseed oil↗2 tsp tsp
• salmon trout steaks (about 265g)↗2
• green beans↗160g g

  trimmed if necessary

• cherry tomatoes↗160g g

  cut into quarters

• fresh corianderhandful of

  handful of (about 5g) roughly chopped

Step-by-step instructions

1. 1

   Put 30g of the melon in a bowl with the lime juice, chilli, garlic, soy sauce and mint, then blitz with a hand blender until smooth.

2. 2

   Heat the oil in a non-stick frying pan over a low heat, add the trout skin-side down and cook for 5 mins until the skin is crispy. Turn the fish and cook for 3-4 mins until the fillets are cooked all the way through. While the fish is cooking, boil the green beans for about 7 mins until tender, then drain.

3. 3

   Toss the green beans, remaining melon, tomatoes and coriander in a bowl with the dressing until well coated and pile onto two plates. Top with the fish, any pan juices and any dressing left in the bowl. Serve with the lime wedges for squeezing over.