Method

1. To make tarator sauce, whisk yoghurt, tahini, lemon juice and garlic in a bowl until well combined and yoghurt mixture is thick and smooth. Season with white pepper and set aside.
2. Spray trout fillets with oil and season lightly with white pepper. Put fillets on a hot barbecue grill and cook for 2 minutes each side until medium.
3. Combine asparagus, carrot, beetroot, parsley and walnuts in a bowl. Drizzle with olive oil. Finely grate rind from orange and add to bowl. Peel and dice remaining orange and add to bowl with asparagus mixture. Toss salad lightly to combine.

4. Serve trout on a bed of walnut salad with a spoonful of tarator sauce.