Name: Grilled trout herbed sweet potato salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Braai
Ingredients: 1 trout fillet; 1 tsp honey; 2 lime juice only; 1 sweet potatoes large; but washed and cut into cubes; 4 mayonnaise; 4 fresh dill chopped; 12 asparagus; 2 eggs; 2 lettuce mixed salad leaves; 1 tsp Dijon mustard; 2 lemon juice

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Ingredients (12)

1	trout — fillet
1 tsp	honey
2	lime — juice only
1	sweet potatoes — large
	but washed and cut into cubes
4	mayonnaise
4	fresh dill — chopped
12	asparagus
2	eggs
2	lettuce — mixed salad leaves

for the dressing:

1 tsp	Dijon mustard
2	lemon juice

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Method:

Pre-heat your braai grill. Place the trout over a double-layered square of tin foil that will be large enough to wrap it up completely. Angle the sides of the foil up and drizzle over the honey, olive oil and lime juice, as well as a sprinkling of salt and pepper. The tinfoil should catch all the juices.

Wrap the trout up tightly and cook for 8-10 minutes. I suggest opening the foil for the last couple of minutes for added braai flavour.

Meanwhile, in a medium-sized pot of salted boiling water, cook the sweet potato until it can be easily pierced with a knife. For the last 2-3 minutes, add in the asparagus. Drain and set aside. In another small saucepan, boil the eggs.

To serve, mix the sweet potato together with the mayonnaise and dill and add to the plate along with the salad greens, trout, asparagus and boiled egg. Drizzle with the lemony-dijon dressing, and add salt and pepper to taste.

To make the dressing:

Mix together, preferably shaken in a jam jar so that it emulsifies. Add salt and pepper to taste.

Reprinted with permission of Sarah Graham. To see
more recipes, click here.