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Peppered mackerel and red rice salad
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200g LoveLife red camargue and wild rice
250g essential Waitrose cherry tomatoes
1 tbsp olive oil
2 tbsp crème fraîche
1 essential Waitrose red onion, finely sliced
1 essential Waitrose lemon, zest and juice
1 avocado, sliced
150g essential Waitrose cucumber, diced
Large handful basil leaves, shredded
310g essential Waitrose Peppered Smoked Mackerel, flaked
1. Preheat the oven to 220ºC, gas mark 7. Cook the rice according to pack instructions, then drain and set aside to cool. Toss the tomatoes and oil in a small roasting tray, season and cook for 15 minutes. When they come out of the oven, squash with the back of a fork and stir in the crème fraîche; set aside.
2. Meanwhile, toss the red onion with the lemon zest and
juice in a small bowl; season and set aside. Once the rice has cooled, lightly toss with the onion, rocket, avocado, cucumber and most of the basil; season.
3. Divide the rice between plates, spoon over ½ of the tomato dressing, top with the flaked mackerel (discard the skin), then finish with a drizzle more dressing and the remaining basil.
Typical values per serving:
This recipe was first published in Wed Dec 30 14:31:52 GMT 2015.