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Warm curried mackerel salad
Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Ingredients
20g sultanas
90g LoveLife brown basmati and wild rice
½ essential cauliflower, separated into small florets
2 tsp olive oil
4 tsp medium curry powder
100g essential low fat crème fraîche, available in selected stores
2 tsp mango chutney
1 lemon, juice of ½, ½ cut into wedges
28g pack fresh coriander, leaves roughly torn
3 x 110g cans smoked Irish mackerel fillets
Method
Preheat the oven to 220˚C, gas mark 7. Cover the sultanas with boiling water and set aside. Cook the rice according to pack instructions then drain, refresh under cold water and set aside.
Meanwhile, toss the cauliflower on a baking tray with the olive oil and 2 tsp curry powder; season then roast for 25-30 minutes until tender. In a bowl, mix the remaining 2 tsp curry powder with the crème fraîche, mango chutney, lemon juice and most of the coriander leaves.
To serve, flake the mackerel into the dressing, season and stir. Set 2 /3 aside; chill for tomorrow. Drain the sultanas and add to the remaining mixture with the rice and cauliflower; toss together. Top with the rest of the coriander and the lemon wedges.
