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Ingredients
- cooked beetroot 250g pack, quartered
- olive oil
- horseradish 1 tbsp (freshly grated or creamed)
- low-fat natural yoghurt 2 tbsp
- Dijon mustard 1 tsp
- dill chopped to make 1 tbsp
- lemon ½, juiced
- watercress 100g
- peppered smoked mackerel 280g pack
Method
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Step 1
Step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot quarters with 1 tsp oil, season, tip onto a baking tray and roast for 20 minutes. Leave to cool a little. Mix the horseradish, natural yoghurt, Dijon and half the dill and season. Add a little lemon juice to loosen. Divide the watercress between 4 plates, break up the smoked mackerel and scatter on top with the beetroot wedges. Drizzle over the dressing and remaining dill to serve.
Nutritional Information
- Kcals 310
- Carbs 7.8g
- Protein 16.7g
- Fat 23.1g
- Salt 1.7g
- Saturates 4.7g
- Fibre 2.4g