Mackerel and beet bowl
Serves 2 | prep 15 mins | total time
Mackerel and beet bowl
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Serves 2 | prep 15 mins | total time
This hearty no-cook meal for two is a great speedy midweek meal. Read our tip to make it veggie
Rate
Nutritional information (per serving)
Calories
531Kcal
Fat
27gr
Saturates
5gr
Carbs
44gr
Sugars
14gr
Fibre
10gr
Protein
25gr
Salt
1.2gr
Ingredients
- 1 x 250g pouch mixed grains (use cooked quinoa or a quinoa-and-rice mix for GF requirements)
- zest and juice of ½ lemon
- ½ x 20g pack dill, finely chopped
- 1 tbsp olive oil
- 3 tbsp low-fat yogurt
- 2 handfuls baby spinach
- 1 x 250g pack cooked beetroot, drained and chopped
- 100g radishes, chopped
- ½ x 180g pack smoked peppered mackerel, skin discarded and flaked
Step by step
- Heat the grains according to pack instructions (or simply pour some boiling water over them in a bowl, then drain), tip into a bowl and leave to cool a little. Mix in all the zest, half the lemon juice and a little of the dill. To make the dressing, mix the remaining lemon juice, most of the rest of the dill, all the olive oil, yogurt and a pinch of sugar in a bowl and season.
- Gently fold the spinach through the grains and divide between two bowls. Top with the beetroot, radishes and mackerel. Drizzle the dressing over the top and scatter the remaining dill.
-
Tip Make it veggie: Omit the mackerel and add some chopped cucumber, baby tomatoes and a little crumbled feta cheese.
