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Trout, Beetroot, Feta & Pea Salad

Serves 4

Preparation 10 minutes

cooking time 25 MINUTES

Recipe Andy Harris
Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


1 garlic clove, peeled
2 tbsp olive oil
120g ciabatta-style bread, torn into small pieces
200g fresh or frozen peas
200g sugar snap peas
250g cooked beetroot, peeled and roughly chopped
200g feta
2 smoked trout fillets, roughly flaked
½ tsp dried oregano
2 tbsp mint leaves
2 tbsp basil leaves

4 tbsp olive oil  
2 tbsp red wine vinegar
1 tsp Dijon mustard
pinch granulated sugar
dash sparkling mineral water


1 Crush garlic in a mortar and pestle with some sea salt. Transfer to a bowl, add olive oil and ciabatta, and mix well. Lay out on a roasting tin and bake in a 180°C preheated oven for about 20 minutes or until crisp and golden.

2 Blanch peas and sugar snap peas in boiling salted water for two minutes. Drain and refresh in iced water.

3In a bowl, combine all dressing ingredients except the mineral water. Season and whisk until blended. Add mineral water and whisk for a few more minutes.

4Place peas, sugar snap peas and beetroot on a platter or in a bowl. Add toasted ciabatta and crumble over feta. Add trout, herbs and dressing, gently toss and serve the salad immediately.

Wine Match

2018 Ata Rangi Raranga Sauvignon Blanc, Martinborough, A$35

This recipe’s key ingredients of beetroot, feta and peas are in complete harmony with the flavours of sauvignon blanc. The earthiness of the beetroot, the acid zing of the feta and the fresh herbal flavours of the peas are echoed by the tell-tale descriptors of sauvignon blanc. That said, the Raranga is no everyday sav blanc but a wine of finesse and flavoural complexity. It scored 94 points in the GT WINE tasting panel’s sauvignon blanc roundup earlier this year. The smokiness of the trout resonates with the toasty notes of the Raranga’s barrel ferment component. It’s a marvellously synergetic pairing.