For the Green Beans:

• 1 large eschalot, finely sliced

• 3 cloves garlic, finely sliced

• 1 tbls cumin seeds

• 1 tsp cumin powder

• 1 large handful of trimmed green beans

• 10 cherry tomatoes

• 200g tinned tomato pulp (mutti)

METHOD:

1. Sweat off the eschalot, garlic & cumin seeds until translucent

2. Add green beans and cook for 5 mins

3. Add tomatoes & pulp, and some salt then cook until beans are soft, about 25 - 30 mins

4. Finish with cumin powder

For the Cauliflower Salad:

• 1/2 a cauliflower

• 1 tsp mustard seeds

• 1 tbls turmeric powder

• 1 tsp cumin powder

• Olive oil

• Salt

• 1 cup brown rice boiled with a bit of turmeric powder chopped dill

• Chopped parsley

METHOD:

1. Chop the cauliflower quite finely and add all the spices then mix well

2. Roast in oven at 220c for 10 minutes

3. Cool both the rice and the cauliflower

4. To finish, add together, with freshly chopped dill & parsley and a good squeeze of fresh lemon juice

For the Flaked trout:

• 2 x 150g portions of trout

1. Pan fry until 80% cooked, then let cool in the pan for 10 minutes

2. Break apart gently and dress with chili flakes, olive oil & salt

Serves: 4

Recipe & Photography by Joel Bennetts. Follow him on Instagram here.  

Joel Bennetts is a Sydney based chef who has always strived to develop his skills by working with as much culinary diversity as possible. He started his apprenticeship at Pier restaurant in Rose Bay, moved to Bistrode CBD, where he worked alongside the late Jeremy Strode (the legend off offal), then moved to Three Blue Duck's before taking up his first head Chef role at Henry Dean. From here, he moved to China for 7 months, spent time in Japan working to curate an 8 course vegan menu at hotel A.I.R before moving back to Syd to take up the mantle as Head Chef at Peppe's. Joel has recently moved into an Executive role with the team at Fishbowl who are working to open a new concept restaurant in Bondi.