Matt Moran's ocean trout, quinoa and zucchini salad with tahini yoghurt

Serves 4

INGREDIENTS

• 3/4 cup (150g) tri-coloured quinoa or regular white quinoa, rinsed, drained

• 8 zucchini flowers with baby zucchini attached, stamens removed

• 1/2 cup (140g) thick Greek-style yoghurt

• 2 tsp lemon juice

• 1 garlic clove, crushed

• 1 1/2 tbs tahini

• 4 x 180g ocean trout fillets (skin on), pin-boned

• 1 1/2 tsp sumac

• 2 tbs olive oil

• 1/2 bunch each mint and flat-leaf parsley, leaves picked

VINAIGRETTE

• 2 tbs Champagne vinegar or white wine vinegar

• 1 tbs lemon juice

• 1 tbs Dijon mustard

• 1/3 cup (80ml) grapeseed oil

METHOD

Place quinoa in a saucepan with 1 1/4 cups (310ml) cold salted water. Bring to the boil over high heat, then reduce heat to low. Cover and simmer for 10-15 minutes until liquid has been absorbed. Spread over a tray to cool, then fluff with a fork.

Separate the baby zucchini from their flowers and thinly slice, reserving flowers. Blanch sliced zucchini in a saucepan of boiling water for 1 minute. Drain and refresh in iced water.

For vinaigrette, whisk all the ingredients in a bowl. Season and set aside.

To make the tahini yoghurt, combine the yoghurt, lemon juice, garlic and tahini in a bowl, season and set aside.

Sprinkle trout with sumac and season. Heat oil in a frypan over medium-high heat. Cook trout, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for a further 1-2 minutes until almost cooked through but still a little rare in the centre. Set aside to rest for 3 minutes. Remove skin.

Combine the quinoa, mint, parsley, zucchini and 2 tbs vinaigrette in a bowl. Season, then divide among plates with the tahini yoghurt, zucchini flowers, trout and remaining vinaigrette.