Trout and avocado salad

[Serves 4]

600g trout fillet
2 tbsp olive oil
Sea salt and black pepper
2 avocados, peeled and sliced
1 red onion, finely sliced
1 cucumber, thinly sliced
lengthwise (we used a mandolin)
½ cup pumpkin seeds, toasted
80g watercress

For the dressing

¼ cup olive oil
4 tsp Dijon mustard
Juice of 1 lemon
2 garlic cloves, crushed
Sea salt and pepper

1 Preheat oven to 180°C. Place trout fillet on a roasting tray. Drizzle with olive oil and season with salt and pepper.
Bake for 10 minutes or until fish is cooked. Remove from oven, allow to cool and flake.
2 Whisk together dressing ingredients. Slice onion and pour over dressing. Allow to macerate for 10 minutes.
3 To serve, arrange salad ingredients on a serving platter, pour over dressing and toss together.