Warm trout & melon salad with lime & chilli dressing

Serve up this mouthwatering melon salad in summer. Tossed in a chilli lime dressing and topped with omega-rich trout, it's perfect on balmy days

Ingredients

• 160 g melon , such as cantaloupe or honeydew, shredded
• 1 lime , ½ juiced, ½ cut into wedges
• 0.5 red chilli , deseeded and chopped
• 1 garlic clove
• 2 tsp reduced-salt soy sauce
• 1 tbsp fresh mint leaves , chopped
• 2 tsp rapeseed oil
• 2 salmon trout steaks (about 265g)
• 160 g green beans , trimmed if necessary
• 160 g cherry tomatoes , cut into quarters
• handful of fresh coriander (about 5g) roughly chopped

Steps

1. Put 30g of the melon in a bowl with the lime juice, chilli, garlic, soy sauce and mint, then blitz with a hand blender until smooth.
2. Heat the oil in a non-stick frying pan over a low heat, add the trout skin-side down and cook for 5 mins until the skin is crispy. Turn the fish and cook for 3-4 mins until the fillets are cooked all the way through. While the fish is cooking, boil the green beans for about 7 mins until tender, then drain.
3. Toss the green beans, remaining melon, tomatoes and coriander in a bowl with the dressing until well coated and pile onto two plates. Top with the fish, any pan juices and any dressing left in the bowl. Serve with the lime wedges for squeezing over.