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Roasted beetroot & mackerel with orange dressing

Roasted beetroot & mackerel with orange dressing

By Adrian Strauss
15’ Prep time
30’ Cook time
45’ Total time
817 Calories
2 Serving

Summary

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.
Adrian Strauss 0 Followers

Step by Step

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Step 1

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.
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Step 2

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.
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Step 3

Combine the orange zest and juice, honey, yogurt and remaining oil in a small bowl to make a dressing. Season.
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Step 4

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.

Ingredient

  • Watercress
    Watercress
    80 grams
  • Red onion
    Red onion
    1
  • Red chilli
    Red chilli
    0.5
  • Ground coriander
    Ground coriander
    1 tsp
  • Orange
    Orange
    0.5
  • Walnut pieces
    Walnut pieces
    40 grams
  • Clear honey
    Clear honey
    1 tbsp
  • Natural yogurt
    Natural yogurt
    4 tbsp
  • Walnut oil
    Walnut oil
    3 tbsp
  • Large raw beetroot
    Large raw beetroot
    500 grams
  • Frozen mackerel fillets
    Frozen mackerel fillets
    2
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