What you’ll need:

• 3 large candy-striped beetroot
• 1 Braeburn apple
• 2 fillets of smoked freshwater rainbow trout  
• A small handful of watercress  
• 2 tbsp sherry vinegar 
• 1 tsp honey 
• ½ tsp Dijon mustard 
• 3 tbsp good quality extra virgin olive oil 
• A small handful of chives 
• Sea salt and cracked black pepper 

You could always:

Swap the rainbow trout for goats’ cheese or oven-roasted tofu if you’re following a vegetarian or plant-based diet.

What to do:

1. Start by washing and peeling the beetroot. Then, using either a mandolin (watch those fingers!) or a sharp knife, cut each beetroot into thin matchstick-like pieces.
2. Next, wash and core your apple but leave its peel on and, just like the beetroot, cut it into matchsticks. Place both apple and beetroot into a large mixing bowl. 
3. In a separate small bowl, whisk together the vinegar, honey, mustard and oil with a pinch of salt and pepper. 
4. Pour the dressing over the beetroot and apple and give everything a good toss to make sure it’s all evenly coated before adding in the watercress. 
5. Place your dressed salad onto a serving platter and then flake the trout on top. Finish with a sprinkling of the finely chopped chives and a touch more cracked black pepper.