Ingredients
- 1 can of smoked trout in olive oil, crumbled
- 1 cup of red-stem chard leaves
- 1 cup of purple lettuce
- 1 cup of roasted pumpkin, cut into small cubes
- 2 tablespoons of toasted pumpkin seeds
- 50 g of crumbled feta cheese
- Juice of half a lemon
Directions
Place the Swiss chard and lettuce leaves on a plate as a base. Add the roasted squash, flaked trout, and feta cheese. Squeeze lemon juice over the salad and drizzle with the oil from the can. Garnish with toasted pumpkin seeds.
