The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
300 g smoked trout
1 red pepper
1 tin of chickpeas
1 red onion
a few leaves of basil
1 curly endive
1 packet of rocket leaves
125 g feta
125 g natural yoghurt
juice of half a lime
a little honey
First, grill the red pepper all over until the skin is blackened, then remove the skin when cool (an excellent method is to place in a plastic bag, seal and leave until cool: the skin comes away more easily). Cut the flesh into julienned strips.
Prepare the trout by removing the skin and checking for small bones. Cut into large chunks or flake if preferred.
Mix the curly endive and rocket leaves together with a pinch of salt and assemble on a plate with crumbled feta, chick peas, slices of red onion and finally the trout.
Peel the apple, cut into rounds and grill until nicely charred on both sides.
Finally mix together the yoghurt, honey and lime juice to taste and then add the chopped mint and basil.
Drizzle this around the salad and top with the strips of red pepper and charred apple abd serve.