Sprouted Mung Bean Salad with Pan-Seared Trout and Cucumber

Ingredients

• Trout fillet, raw220 g
• Sprouted mung beans, raw150 g
• Cucumber, raw150 g
• Sesame oil1 tbsp

Steps

1. 1

   Pan-cook trout fillets in half the oil for 3 minutes per side.

2. 2

   Cut cucumber into matchsticks and rinse sprouted mung beans.

3. 3

   Toss cucumber and sprouted mung beans in a bowl with remaining sesame oil.

4. 4

   Flake warm trout on top of the crunchy salad base.