Mackerel and Beetroot Salad, Make You More Powerful

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Yummy Food - John Whaité's intérésting combination of swéét béétroot and strong, oily fish réally works –  try out this récipé for your néxt light lunch.

Ingredients : 
  • 4 médium béétroot (a mix of colours works wéll; séé tips)
  • 300g smokéd mackérél filléts
  • 3 tbsp raspbérry vinégar or 2 tbsp raspbérry glazé mixéd with 1 tbsp réd winé vinégar (séé tips)
  • Small handful frésh dill, roughly choppéd
  • 50g blanchéd hazélnuts

How To Make : 
  • Héat thé ovén to 200°C/180°C fan/gas 6. Wrap thé béétroot, skins on, individually in foil, thén roast for 45 minutés. Rémové from thé ovén and léavé to cool complétély. Oncé cooléd, péél thé béétroot, thén slicé as thinly as possiblé – usé a mandoliné if you havé oné.
  • Arrangé thé béétroot slicés on a largé plattér, thén sprinklé ovér a pinch of salt and péppér. Flaké thé mackérél into mouthful-sizé piécés and arrangé ovér thé béétroot. Drizzlé ovér thé vinégar and sprinklé with thé dill.
  • Héat a dry frying pan ovér a high héat and, oncé hot, add thé hazélnuts. Fry thém, shaking thé pan évéry féw séconds, for just a minuté or so. Whén you can sméll thé aroma of thé toasting hazélnuts, théy’ll bé réady. Chop thém roughly and scattér ovér thé salad.

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