Smoked mackerel and blackberry salad
Prep time: 10 minsTotal time: 
Smoked mackerel and blackberry salad
This high-fibre salad makes a lovely lunch or light dinner, packed with omega 3-rich mackerel, earthy beetroot and juicy blackberries. If you’re short on time, swap the dried lentils for 400-500g pre-cooked lentils
Prep time: 10 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 200g dried puy lentils
- 50g walnuts
- 3 tbsp walnut oil
- 1½ tbsp cider vinegar
- 1 tbsp wholegrain mustard
- 2 tsp runny honey
- 250g smoked mackerel fillets (we used Sound Seafood), skinned and flaked
- 150g blackberries
- 200g cooked beetroot in natural juices, cut into wedges
- 1 x 80g pack watercress
Step by step
-
Preheat the oven to 180°C, fan 160°C, gas 4. Rinse the puy lentils thoroughly, then place in a saucepan and cover with 900ml cold water and a pinch of salt. Bring to the boil, then simmer for 25-30 minutes, until tender. Drain and leave to cool. Meanwhile, spread the walnuts across a baking tray and toast in the oven for 8-10 minutes, until fragrant. Leave to cool, then roughly chop.
-
For the dressing, whisk together the walnut oil, cider vinegar, mustard and honey in a large bowl. Add the cooled lentils, flaked mackerel, blackberries, beetroot and watercress, then gently toss to combine. Transfer to a serving platter or divide among individual shallow bowls, then scatter over the toasted walnuts to serve.
