Trout Buddha Bowl & Butter-Bean Dressing recipe | TASTE

Ingredients

• 1 T olive oil
• 2 x 150 g portions rainbow trout
• 280 g brown rice, cooked
• 1 beetroot, peeled and sliced into matchsticks
• 65 g Tenderstem broccoli tips, blanched and roughly chopped
• 60 g sugar snap peas, blanched and roughly chopped
• 2 carrots, peeled into ribbons
• 2 avocados, havled
• 3 spring onions, peeled and placed into iced water to curl
• 1⁄2 lemon, juiced
• Sea salt and freshly ground black pepper, to taste
• For the butter-bean dressing, blend:
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup tahini
• 1⁄4 cup butter beans
• 2 garlic cloves, finely chopped
• 1⁄4 cup water
• 3 T lemon juice
• 1⁄2 t fresh turmeric, grated
• Salt, to taste