Save to your scrapbook
Smoked mackerel with rhubarb salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g Waitrose Love Life Quick Cook Freekeh & Quinoa
100g forced pink rhubarb, very thinly sliced
1½ tbsp sherry vinegar
1 orange, half squeezed, half peeled then roughly chopped
1 tsp clear honey
1 clove garlic, crushed
1 tsp extra virgin olive oil
28g pack coriander, stems and leaves
25g pack flat leaf parsley, leaves only
230g pack boneless hot smoked mackerel fillets, skin removed
1. Boil the grains in salted water for 15 minutes until tender, then drain well. Meanwhile, toss the rhubarb in a large bowl with the vinegar and 1 tbsp orange juice, the honey, garlic, oil and some seasoning. Set aside for 10 minutes.
2. Toss the hot grains with the rhubarb mix and set aside for another 5 minutes to cool and let the flavours absorb. Just before serving, finely chop the coriander stems and the leaves from both herbs. Fold them with the orange pieces through the salad. Season. Flake the fish and scatter over the top to serve.
Cook’s tip As a weeknight treat, swap the mackerel for Waitrose 1 Yellowfin Tuna Steaks instead. Just sear, then serve.
Typical values per serving:
High in omega 3; 1 of your 5 a day.