Smoked mackerel, beetroot and puy lentil supper

Name: Smoked mackerel, beetroot and puy lentil supper
Total time: 25 min
Cuisine: British
Ingredients: 4 smoked mackerel fillets, skinned and flaked; 250g puy lentils; 400g cooked beetroot, not in vinegar, cubed; 2 red onions, finely sliced; 150g 0% fat Greek yoghurt; 1 tbsp horseradish sauce; 1 tbsp red wine vinegar; 2 tbsp olive oil; 80g rocket

Smoky mackerel on warm lentils and beetroot with a sharp horseradish yoghurt dressing.

Time25 min
LevelEasy
Costabout £2.45 a head

4 servings

Ingredients

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4smoked mackerel filletsskinned and flaked
250 gpuy lentils
400 gcooked beetrootnot in vinegar, cubed
2red onionsfinely sliced
150 g0% fat Greek yoghurt
1 tbsphorseradish sauce
1 tbspred wine vinegar
2 tbspolive oil
80 grocket

Method

1
Rinse the lentils and simmer in plenty of water for 22 minutes until tender but still holding their shape. Drain.
22 min
2
Soak the sliced onion in the vinegar for 10 minutes to soften its bite.
3
Mix the yoghurt and horseradish with a splash of water to make a pourable dressing.
4
Toss the warm lentils with the oil, onion and vinegar, and the beetroot. Season with black pepper.
5
Fold through the rocket and top with the mackerel.
6
Drizzle with the horseradish yoghurt and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.