Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 red pepper, seeded and quartered
1 yellow pepper, seeded and quartered
280 g penne rigati (ridged penne) or other pasta shapes
280 g smoked trout fillets
1 large avocado
2 green onions, sliced
2 tablespoons (10 mL) capers, well drained
1 1⁄2 cups (375 mL) arugula dressing
5 tablespoons (75 mL) plain low-fat yogourt
2 teaspoons (10 mL) lemon juice
1 teaspoon (5 mL) Dijon mustard
2 tablespoons (30 mL) chopped fresh dill
1⁄2 teaspoon (3 mL) caster (superfine) sugar
Pepper to taste
- Preheat the broiler. Place the peppers on the broiler rack, skin-side up, and broil until the skins are blistered and blackened. Remove from the broiler and place in a plastic bag. Seal and set aside to cool.
- Meanwhile, bring a large pan of water to a boil and add the pasta. Cook for 10–12 minutes, or according to the package instructions, until al dente. Drain, rinse with cold water and drain well again. Transfer the pasta into a large salad bowl.
- Flake the trout fillets into bite-sized pieces, discarding the skin and any bones. Cut all the skin and pith from the orange and cut out the segments from between the membranes. Halve the segments. Halve, pit and peel the avocado, and cut into small chunks. Mix together the dressing ingredients and season with pepper.
- Peel the peppers and cut into strips. Add the peppers to the pasta together with the trout, orange, avocado, green onions and capers. Add the dressing and toss gently but thoroughly. Just before serving, toss in the arugula.
Imported on 2011-01-20 20:26:46 — Original ID:1583