Roasted beetroot & mackerel with orange dressing

Name: Roasted beetroot & mackerel with orange dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 500 g bunch beetroot, trimmed, scrubbed and cut into wedges; 1 tsp ground coriander; 3 tbsp walnut oil or mild olive oil; 1 red onion, sliced; 40 g walnut pieces; ½ red chilli, thinly sliced; 2 frozen mackerel fillets; ½ orange, finely grated zest, plus 2 tbsp juice; 1 tbsp clear honey; 4 tbsp natural yogurt; 80 g pack watercress; wheat & rye bloomer with pumpkin seeds

A sweet, sour and slightly hot salad that riffs beautifully with fillets of rich, oily mackerel. You can deseed the chilli if you prefer things with less spice.

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Serves2
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g bunch beetroot, trimmed, scrubbed and cut into wedges
1 tsp ground coriander
3 tbsp walnut oil or mild olive oil
1 red onion, sliced
40g walnut pieces
½ red chilli, thinly sliced
2 frozen mackerel fillets
½ orange, finely grated zest, plus 2 tbsp juice
1 tbsp clear honey
4 tbsp natural yogurt
½ x 80g pack watercress
wheat & rye bloomer with pumpkin seeds

Preheat the oven to 200ºC, gas mark 6. Scatter the beetroot into a roasting tin. Sprinkle over the coriander and drizzle with 1 tbsp oil. Roast for 20 minutes. Add the onion, walnuts and chilli, then mix well and return to the oven for 10 minutes more.
Preheat the grill to high. Place the frozen mackerel on a foil-lined rack and grill for 12-15 minutes, turning once, until cooked through. If you don’t have a separate grill, heat a frying pan and cook the fish according to pack instructions.
Combine the orange zest and juice, honey, yogurt and remaining oil in a small bowl to make a dressing. Season.
Scatter the watercress onto serving plates. Spoon over the roasted vegetables, then top with the mackerel. Drizzle with the dressing and serve with the bread.

Cook’s tip

If you’re grilling the fish and like crispy mackerel skin, begin cooking it skin-side down and turn halfway to crisp up. If you’re not keen, cook the fish skin-side up first, then turn so the skin remains soft. It can then be peeled away before serving

Typical values per serving when made using specific products in recipe