Preheat oven to 200c/400f/Gas 6. Preheat grill. 1 Place the finely chopped onion in a covered casserole dish and season. Add the pecan nuts and 2 tbsps chopped basil. Stir in the rice. Season. 2 Add the turmeric, soy sauce, 1 tsp honey, 1 tsp sesame oil and 1 tsp olive oil. Cover with 300ml/ 1/2 pint boiling water. Place on a lid and cook until the rice absorbs the liquid. Add more boiling water if necessary. 3 Place the trout in a large gratin dish. Season with salt and juice of 1/2 lime and bake in the oven for 10 minutes. Turn half way through cooking, add the lime halves to the dish and return to the oven. 4 Mix the finely chopped mint and 1 tbsp chopped basil with the 100ml/4fl oz greek yoghurt. Season. Serve with the trout. Roast the pepper under the grill. 5 Put the broccoli in a bowl and season with salt and pepper. Drizzle over 1 tbsp olive oil and stir through the juice of 1 orange, balsamic vinegar and 1 tbsp mix chopped chives and dill. 6 Heat 1 tsp sesame oil and 1 tsp olive oil in a frying pan and stir fry the sliced onion for three minutes. To serve, put the broccoli on a plate and add the onion on top, followed by the pepper. Garnish with chives. 7 In a food processor blend the juice of 2 oranges with the lemon juice, 1 tbsp olive oil, 1 tsp honey, 1 tsp sesame oil, 2 tbsps yoghurt and the parsley. Season. Put into a serving bowl. NOTES : Chef - Yvan Cadiou Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (560g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 129 (56%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 252.4mg||9 %|
|Potassium 617mg||16 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 26g|
|Protein 3.6g||5 %|
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Calories per serving: 231
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