Compiled by Neil Roake Styling Genneth Lyn Recipe Sally Haigh, Jules Mercer Photographs Warren Heath, Sean Laurenz, Russell Smith Photographer’s assistant Michelle Parkin Ingredients: 4 handfuls mixed lettuce leaves 3T local blue cheese, crumbled 1 handful fresh rocket leaves, chopped 250ml Roma baby tomatoes 1/2 cucumber, roughly sliced 2 medium carrots, sliced 1 yellow pepper, sliced 1T each toasted pumpkin, sesame and sunflower seeds 125ml each toasted pecan and pistachio nuts 1/2 cup crumbled feta cheese 250ml black olives 125ml capers 4 filleted smoked trout fresh chives, mint and flat-leaf parsley 4 lemon wedges Serves 4 Directions: Arrange the lettuce on a plate and scatter with the blue cheese and chopped rocket. Add the tomatoes, cucumber, carrots and yellow pepper, layering them with the seeds and nuts. Sprinkle the feta over the top, then add the olives and capers. Lay the trout over the salad. Garnish with the herbs and serve with the lemon wedges. Recommended wine pairing: Reyneke Sauvignon Blanc 2009 – LR This recipe is from the February 2011 House and Leisure Food issue.