Serves
2
Mackerel, Beetroot and Potato Salad
Such a great spring salad full of flavour, with the bold salty fish and apple to sweeten. It’s a lovely fresh and sweet salad you must try.
Ingredients
- 200g new potatoes, cut into quarters
- 2 fresh mackerel fillets (160g)
- 80g roasted beetroot
- 60g mixed salad leaves
- 1 stick celery, chopped
- 80g cucumber, chopped
- 25g walnuts, chopped
- 70g apple, chopped
- 1 tsp horseradish
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
Directions
- Boil the potatoes in a pan of salted water for 15 minutes or until a knife is easily inserted, drain and leave to cool.
- Cook the mackerel fillets under a hot grill for 10 minutes, or until fully cooked through. Remove and leave to cool.
- Place the beetroot, salad leaves, celery, cucumber, walnuts, apple, and potatoes in a bowl and mix.
- In a small pot, mix together the horseradish, oil, and vinegar and then pour into the salad bowl.
- Mix everything around well until the dressing has coated everything.
- Flake the fish into the bowl and mix.
- Serve onto 2 plates.
- Kcal: 471
- Protein: 21g
- Fats: 30g
- Carbs: 27g
- Fibre: 4.9g
