Smoked Mackerel Superfood Salad
Ingredients
- 500 g butternut squash peeled, deseeded and cut into 1 cm cubes
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 head of broccoli cut into florets
- 200 g frozen or fresh peas
- 3 tablespoons quinoa
- 3 tablespoons mixed seeds
- 2 smoked mackerel fillets
- juice of 1 lemon
- ½ teaspoon clear honey
- ½ teaspoon gluten-free Dijon mustard
- 100 g red cabbage shredded
- 4 to matoes chopped
- 4 ready-cooked fresh beetroots cut into wedges
- 20 g radish sprouts
Instructions
- Place the squash in a roasting tin and sprinkle with 1 tablespoon of the oil and the cumin seeds.
- Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until tender.
- Leave to cool slightly.
- Meanwhile, cook the broccoli in a saucepan of boiling water for 4–5 minutes until tender, adding the peas 3 minutes before the end of the cooking time.
- Remove with a slotted spoon and refresh under cold running water, then drain.
- Cook the quinoa in the broccoli water for 15 minutes, or according to the packet instructions, then drain and leave to cool slightly.
- Heat a nonstick frying pan over a medium-low heat and dry-fry the seeds, stirring frequently, until golden brown.
- Set aside.
- Heat the mackerel fillets according to the packet instructions, then skin and break into flakes.
- Whisk together the remaining oil, lemon juice, honey and mustard in a small bowl.
- Toss together all the ingredients, except the radish sprouts, with the dressing in a serving bowl.
- Serve topped with the sprouts.
Notes & Wine Advice
For smoked mackerel superfood soup,
heat 1 tablespoon oil in a saucepan and fry 1 chopped onion and 1 crushed garlic clove for 3–4 minutes. Add 625 g peeled, deseeded and diced butternut squash, 100 g broccoli florets, 2 tablespoons quinoa, 600 ml gluten-free vegetable stock and 150 ml orange juice and simmer for 15 minutes. Blend until smooth. Stir in 2 skinned, flaked smoked mackerel fillets and cook for 1 minute. Serve sprinkled with 2 tablespoons toasted pumpkin seeds.Calories per serving 416
Nutrition values
Calories: 492 kcal