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Ingredients

• 6 tbsp Greek yogurt
• 4 cm cucumber, peeled, seeds removed and diced
• 1 Granny Smith apple
• 3 cm piece ginger, grated
• pinch ground cumin
• pinch garam masala
• 1 lime, juice only
• 2 tbsp chopped coriander
• sea salt, to taste

• 2 tsp ground coriander
• 4 tsp ground cumin
• 2 tsp turmeric
• 2 tsp paprika
• 1 bunch coriander, finely chopped
• 2 cloves garlic, crushed
• 2 cm piece ginger, grated
• 1.5 tbsp mango chutney
• 3 tsp sea salt

• 6x150 g fillets sea trout, skinned and pinboned
• 300 g large spinach leaves, stalks removed and blanched
• 1 packet kataifi pastry
• 30 g unsalted butter, melted

• 1 tbsp lemon juice
• 1 tbsp chardonnay vinegar
• 4 tbsp olive oil

• 1 white endive, finely sliced
• 1 bulb fennel, finely sliced
• 4 medjool dates, stone removed and shredded
• 3 tbsp mint leaves, torn
• 3 tbsp coriander leaves, torn
• 1/2 bunch watercress, picked

Description

Maria Elia Serves Trout With A Wrapping Of Crisp Kataifi Pastry Alongside Zippy Ginger Raita And A Fabulous Endive Salad

UK TV