1.To make dressing, combine ingredients in a screw-top jar; shake well.
2.Cook broccoli in a large saucepan of boiling water 1 minute; drain. Refresh under cold water; drain. Pat broccoli dry with paper towel.
3.Heat 1 tablespoon of oil in a large frying pan over medium-high heat; cook sprouts, cut-side down, 2 minutes or until golden. Turn over; cook a further minute or until almost tender. Remove from pan.
4.Heat 1 tablespoon of the oil in same frying pan; cook broccoli 3 minutes or until browned lightly and warmed through.
5.Place sprouts and broccoli in a large bowl with onion, nuts, sesame seeds, pear and dressing; toss gently to combine.
6.Cut trout into 1cm (½-inch) slices. Dust slices in flour; shake off excess. Heat remaining oil in same pan over high heat; cook trout 1 minute each side or until cooked through. Drain on paper towel; flake into large pieces. Serve salad topped with trout.
Toasting nuts and seeds amplifies their flavour and, if they’re a little on the stale side, will freshen them up.Note