Step 1

Place quinoa in a saucepan with 1 1/4 cups (310ml) cold salted water. Bring to the boil over high heat, then reduce heat to low. Cover and simmer for 10-15 minutes until liquid has been absorbed. Spread over a tray to cool, then fluff with a fork.

Step 2

Separate the baby zucchini from their flowers and thinly slice, reserving flowers. Blanch sliced zucchini in a saucepan of boiling water for 1 minute. Drain and refresh in iced water.

Step 3

For vinaigrette, whisk all the ingredients in a bowl. Season and set aside.

Step 4

To make the tahini yoghurt, combine the yoghurt, lemon juice, garlic and tahini in a bowl, season and set aside.

Step 5

Sprinkle trout with sumac and season. Heat oil in a frypan over medium-high heat. Cook trout, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for a further 1-2 minutes until almost cooked through but still a little rare in the centre. Set aside to rest for 3 minutes. Remove skin.

Step 6

Combine the quinoa, mint, parsley, zucchini and 2 tbs vinaigrette in a bowl. Season, then divide among plates with the tahini yoghurt, zucchini flowers, trout and remaining vinaigrette.