Beet & apple salad with horseradish mackerel cream
Serves 2
Easy
Prep:
No cook
Give your lunch a lift with this easy but impressive salad, topped with tangy horseradish and creamy low-fat yogurt. Ready in under 10 minutes
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- 2 red-skinned applesunpeeled, cored and cut into bite-sized chunks
- squeeze of lemon(optional)
- good handful mixed salad leaves
- 6 cooked baby beetsplain or spicy, halved or quartered
- 100g smoked mackerelflaked
- 150g pot 0% bio-yogurt
- 2 tsp hot horseradishsauce
- 2 tbsp sunflower seed
- a few dillsprigs
Nutrition: per serving
- kcal418
- fat24g
- saturates4g
- carbs31g
- sugars27g
- fibre7g
- protein20g
- salt1.5g
Method
step 1
If not eating straight away, toss the apple in a little lemon juice to prevent it going brown. Pile the salad leaves onto plates and top with the apple and beets.
step 2
Mix the mackerel with the yogurt and horseradish sauce to make an almost mousse-like consistency. Spoon onto the salad and scatter with the seeds and dill.
