This is perfect for a light supper and lunch the next day. It’s easily adaptable to make it veggie or vegan too
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Bring a large saucepan of water to the boil, then add the grains and boil for 10-12 minutes, until tender.
Meanwhile, roughly chop the broccoli florets and stalk. When the grains are nearly ready, throw the broccoli into the pan and cook for about 30 seconds
Drain everything well and tip into a large mixing bowl. Add a big pinch of sea salt flakes, followed by the beetroot salad, horseradish and lemon juice
Remove and discard the mackerel skin, then flake the fish into the salad in bitesized pieces, checking for any bones. Gently fold everything together and serve, with a twist of black pepper and a lemon wedge on the side for squeezing over.
If making this for any non-fish eaters, keep the fish separate and instead serve the salad with crumbled feta or chopped roasted whole almonds, depending on preference and dietary requirements
Typical values per serving when made using specific products in recipe
Energy | 2,324kJ/ 555kcals |
|---|---|
Fat | 24g |
Saturated Fat | 5.2g |
Carbohydrates | 55g |
Sugars | 10g |
Fibre | 8.6g |
Protein | 26g |
Salt | 1g |
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