A delicious peppery combination of rocket, black rice and Woodbridge Smokehouse Cracked Pepper Hot Smoked Trout combined with a tangy vinaigrette dressing and earthy beets – with plenty of shortcuts using cooked beets and pre-cooked rice, meaning lunch is ready in a flash.

Serves: 2   |  Prep Time: 5 mins  |  Cook Time: 2 mins


50g rocket leaves
250g packet microwave black rice
250g packet cooked beets or canned beets, drained
1 packet Woodbridge Smokehouse Cracked Pepper Trout

½ cup extra virgin olive oil
3 tbsp apple cider vinegar
1-2 tbsp honey
Pinch salt
Pinch pepper


Wash and pat dry rocket using a clean kitchen towel. Arrange on a platter.

Heat rice in the microwave for 90 seconds. Scatter over the salad. Halve or quarter beets and scatter over the salad. Top the salad with the trout .

In a small jug or cup, mix together the dressing ingredients. Dress the salad with about half the dressing, serving the rest table side or store in the fridge for later use – see note below.

*Note: The dressing makes double of what’s required for this recipe, but it is so simple to make and will keep in the fridge for up to 7 days. The olive oil may turn yellow and solidify, but that’s okay, it will melt again at room temperature.