3 cloves garlic, finely chopped
1 bulb fennel, finely diced
2 red, 2 green and 2 yellow capsicum, cut into strips lengthways
2 red onion, diced
Mount Zero Red Wine Vinegar
1/2 tsp smoked paprika
100g Mount Zero Organic Pitted Kalamata Olives
2 tsp Mount Zero Lemon Pressed Extra Virgin Olive Oil
Mount Zero Pink Lake Salt
50g Mount Zero Beluga Black Lentils
300g trout fillet
10 basil leaves, roughly chopped
1 tsp rosemary, finely chopped
Lemon zest