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Warm mackerel, root and rice salad
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Carrot tops make a punchy dressing for this satisfying salad.
400g Duchy Organic bunched carrots, trimmed, 50g tops reserved
2 beetroot (about 250g), trimmed and cut into
2 tsp fennel seeds, crushed
1 tsp olive oil
30g fresh root ginger, grated
4 garlic cloves, unpeeled
1 lemon, zest of ½, juice of all
240g basmati and wild rice
20g pack dill, roughly chopped
about 300g Essential peppered smoked mackerel fillets
1. Preheat the oven to 200˚C, gas mark 6. Cut the carrots in half or thirds lengthways (depending on their size), then put in a roasting tin with the beetroot wedges, fennel seeds, oil, ginger, garlic, ½ the lemon juice and 2 tbsp water; season and roast for 30-40 minutes, tossing halfway through, until tender.
2. Meanwhile, cook the rice according to pack instructions. Roughly chop the carrot tops and put in a high-speed blender with the remaining lemon juice, the lemon zest, most of the dill and 5 tbsp water. When the vegetables are cooked, squeeze the roasted garlic out of its skin, add to the blender and whizz to make a dressing; season.
3. Add the drained rice to the vegetable tin and flake in the mackerel, discarding the skin; toss together then divide between plates. Drizzle over the dressing and scatter over the reserved dill fronds before serving.
Typical values per serving:
High in omega 3 (3115mg)
This recipe was first published in Thu Oct 01 11:43:01 BST 2020.