Simon Rimmer served up tasty Smoked Trout And Grapefruit Salad on Sunday Brunch.

The ingredients are: 15g parsley, 75mm piece fresh horseradish, zest 1 lemon, 50ml extra virgin olive oil, 1 garlic clove, 25g toasted brioche breadcrumbs, 225g cooked smoked trout, 225g rocket, 1 avocado, cut into strips, 1 grapefruit- segmented (any juice kept in a bowl), half very thinly sliced red onion, 75ml extra virgin olive oil and 50g cottage cheese.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.