Smoked mackerel & beetroot salad with creamy horseradish dressing

QQServes 6 Prep 30 mins Cook 45 mins

carbs 19g, sugars 7g, fibre 5g, protein 16g, salt 1.1g

Q6-10 beetroots (depending on size) 140g puy lentils, cooked bunch of spring onions (about 8),

thinly sliced on an angle

1 eating apple, core removed, thinly sliced (squeeze some lemon juice over to prevent it turning brown) 1 small radicchio, leaves separated

and torn into bite-sized chunks 1 pack smoked mackerel (about 250g), skin and bones removed, flaked into chunky pieces

FOR THE HORSERADISH DRESSING 1 lemon, zested and juiced

150ml soured cream

2 tbsp creamed horseradish

1 Heat the oven to 200C/180C fan/ gas 6. Roast the unpeeled beetroots for 35-50 mins, depending on their size. Give them a gentle squeeze after

35 mins – if they feel tender and are a little shrivelled, they’re done; if not, continue cooking. Remove from the oven and set aside to cool.

2 Carefully peel the beetroots, then cut into wedges. Mix all of the dressing ingredients together in a small bowl. Put the lentils, spring onions, apple slices, radicchio and mackerel in a large bowl, add half the dressing and toss together. Pile the ingredients onto a serving platter, layering with the beetroot wedges as you do. Serve with the remaining dressing on the side.

PER SERVING 312 kcals, fat 19g, saturates 6g,