Beetroot and mackerel salad recipe
A great match of vibrant, earthy beetroot and strong, oily mackerel - this tasty salad uses a horseradish-spiced crème fraîche dressing and crispy, fresh salad leaves for the perfect quick and easy gluten-free dinner.
See method- Serves 2
- 10 mins to prepare
- 573 calories / serving
- Gluten-free
Ingredients
- 1tbsp horseradish sauce
- 1tbsp low-fat crème fraîche
- 6tbsp cooked green, puy or brown lentils
- 6 Tesco Finest Sweetfire baby beetroots
- 1 x 200g bag beetroot salad leaves or mixed salad leaves
- 1 x pack crushed peppercorn smoked mackerel fillets, skin removed and flaked into pieces
Each serving contains
- Energy
- 2380kJ 573.0kcal
- Fat
- 40g
- Saturates
- 8g
- Salt
- 2.8g
- Sugars
- 11g
of the Reference intake
Carbohydrate 19.1gProtein 30.9gFibre 5.6g
Method
- Put the horseradish sauce, crème fraîche,lentilsand beetroot in a bowl and gently toss together.
- Arrange the salad leaves on two plates and spoon some of thebeetrootmixture over each. Scatter over some flaked mackerel and serve.
- See more Salad recipes
