Sydney’s Kitchen By Mike is known for nourishing dishes that lean on seasonal produce – and this salad is no different. It’s a breeze to put together and Asian flavours and enlivening herbs add some ...
Remove from the grill. Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.
Add the vinegar and sugar. Let them sit for 1 hour or overnight. In a large bowl combine the watermelon, drained pickled onion, pomegranate seeds, cucumber, cheese, olives, mint, orange juice and ...