Step 1

To make the green olive, orange & almond pesto, place the olives, almonds, parsley, orange rind and juice, and lemon rind in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Taste and season with salt and pepper.

Step 2

Heat a large non-stick frying pan over medium heat. Add the trout and cook for 2 minutes each side for medium or until cooked to your liking. Remove from heat and set aside.

Step 3

Combine the mixed salad leaves, onion, cucumber and avocado in large bowl. Combine the oil, vinegar and sugar in screw-top jar and shake until well combined. Drizzle salad with dressing and gently toss to combine.

Step 4

Place the trout on serving plates and top with a dollop of pesto. Serve with salad and lemon wedges, if desired.