Smoked mack­erel, orange & beet­root salad

The Simple Things - - LIVING | EATING WELL -

Colourful and nu­tri­ent-rich, this is a hearty lunchtime salad to fuel an af­ter­noon’s sum­mer fun.

Serves 4

2 large raw beet­roots, un­peeled, washed and leaves trimmed to 3cm Squeeze of lemon juice 300g waxy pota­toes, un­peeled, cut length­ways into 5mm slices 4 smoked mack­erel fil­lets 2 or­anges 4 tbsp light olive oil 2 tsp whole­grain mus­tard 80g wa­ter­cress 8 basil leaves

1 Put the beet­root in a large saucepan with the lemon juice and a good pinch of salt. Cover with water and bring to the boil over a high heat, then re­duce the heat and sim­mer for 35–40 mins, or un­til ten­der through­out and a knife can be in­serted eas­ily.

2 Once the beet­root has been cook­ing for 20 mins, start cook­ing the pota­toes. Put them in a saucepan of cold, salted water over a high heat. Bring to the boil, then re­duce the heat and sim­mer gen­tly for 10–12 mins.

3 Re­move the skin from the mack­erel fil­lets, then cut away a length­ways strip down the mid­dle of the fil­lets to re­move the pin bones and a small amount of flesh. Put to one side.

4 Us­ing a sharp knife, cut a thin slice of peel and pith from one end of each orange. Put, cut side down, in a shal­low bowl and cut off the peel and pith in strips. Re­move any re­main­ing pith. Cut out each orange seg­ment, leav­ing the mem­brane be­hind. Squeeze the re­main­ing juice from the mem­brane into a bowl. Whisk the olive oil and mus­tard into the orange juice. Sea­son, go­ing easy on the salt, as the mack­erel will be salty.

5 When the beet­root is cooked, scrape off the skin us­ing a knife, then slice thinly. Drain the pota­toes and tip them back into the warm pan. Driz­zle with a lit­tle of the orange dress­ing.

6 Put the wa­ter­cress in a bowl and re­move any thick stems. Tear and add the basil leaves. Add a tbsp of dress­ing and toss the leaves to coat them lightly.

7 Lay the warm potato and beet­root slices on a plat­ter. Scat­ter over the dressed leaves and orange seg­ments. Flake the mack­erel into large chunks over the top and fin­ish by driz­zling with a lit­tle more dress­ing. Serve any re­main­ing dress­ing on the side.

A colourful salad, given an earthy depth with the in­clu­sion of beet­root and potato, makes for a tasty lunch or light evening meal

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