zoom

    Save to your scrapbook

    Warm mackerel, root and rice salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Warm mackerel, root and rice salad

    Carrot tops make a punchy dressing for this satisfying salad.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    400g Duchy Organic bunched carrots, trimmed, 50g tops reserved
    2 beetroot (about 250g), trimmed and cut into
    slim wedges
    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

    Method

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary