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Roast radish, new potato & peppered mackerel salad

Roast radish, new potato & peppered mackerel salad

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A star rating of 4.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal548
fat41g
saturates9g
carbs23g
sugars5g
fibre3g
protein19g
salt1.6g
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Ingredients

  • 2 x 200g bags radishes
  • 500g baby new potatoes , halved (or quartered if large)
  • 5 tbsp olive oil
  • 3 tbsp Greek-style yogurt
  • juice 0.5 lemon
  • 1 small garlic clove , crushed
  • ½ small pack dill , most finely chopped, a few fronds reserved to garnish
  • 2 bags lamb's lettuces (about 140g)
  • 300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.

  • STEP 2

    Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.

  • STEP 3

    Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.

Goes well with

Recipe from Good Food magazine, May 2015

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A star rating of 4.5 out of 5.6 ratings
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