Ingredients
4
medium raw beetroot
2
- 3 tbsp rapeseed oil
200
g
new potatoes, boiled
1
small head broccoli
175 
g
peas
4
plain or peppered mackerel fillets
A handful of rocket leaves
100
g
mixed salad leaves
8
cherry tomatoes cut in half
Alfalfa shoots, to decorate (optional)
Rapeseed oil or lemon dressing
Sea salt and black pepper
Lemon dressing:
Juice of a lemon
2
tablespoons
2 tbsp rapeseed oil
Sea salt and black pepper
Horseradish Sauce:
2
tablespoons
low fat Greek Yoghurt
2
tablespoons
Creamed horseradish sauce
Black pepper (optional)
Preparation
- Preheat the oven to 180C/350F/Gas 4
- Firstly roast the beetroot; place the beetroot and rapeseed oil in a foil parcel and place in a medium sized roasting tray making sure the beetroot is well coated in oil. Roast for 45-50 minutes or until the beetroot feels tender. Leave to cool and then skin and cut into bite size pieces.
- Cut the boiled potatoes in half, then blanch the broccoli in a pan of boiling salted water for 1 minute, then add the peas and cook for a further minute. Drain and then plunge the vegetables into ice cold water and drain in a colander.
- Prepare the mackerel by removing the skin and breaking into smallish pieces. Assemble the salad on a plate using the potato, beetroot, peas, broccoli, rocket, salad leaves and cherry tomatoes.
- Drizzle with lemon dressing and spoon on some of the horseradish dressing, season with black pepper and garnish with alfalfa sprouts.
Serving tip
This is also good if you serve the smoked mackerel hot with the salad.
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
617
44.5
7.7
13.1
2.5
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.