Name: Smoked mackerel, parsnip & puy lentil salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500g parsnips peeled and cut into small cubes; 1 tbsp olive oil; 1 tsp clear honey; 2 lemons 1 juiced, 1 cut into wedges; 2 tsp creamed horseradish; 100g bag watercress; 2 x 250g pouches ready-to-eat puy lentils; 4 smoked mackerel fillets, flaked

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Smoked mackerel, parsnip & puy lentil salad

Smoked mackerel, parsnip & puy lentil salad

Katy Gilhooly

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.7 ratingsRate

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Roast parsnips until sticky and tender, then toss with a lemon and horseradish dressing for a light lunch or weeknight dinner

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Ingredients

Nutrition

Units:

MetricUS

500g parsnips

peeled and cut into small cubes
1 tbsp olive oil
1 tsp clear honey
2 lemons

1 juiced, 1 cut into wedges
2 tsp creamed horseradish
100g bag watercress
2 x 250g pouches ready-to-eat puy lentils
4 smoked mackerel

fillets, flaked

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Nutrition: per serving

kcal500
fat21g
saturates4g
carbs44g
sugars10g
fibre15g
protein26g
salt2.4g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with half the olive oil and some seasoning. Roast for 20 mins, drizzle with the honey, then roast for 10 mins more or until the parsnips are golden, sticky and tender. Meanwhile, make a dressing. Mix together the lemon juice, the horseradish and the remaining oil in a large bowl.
step 2

Toss the parsnips, watercress and lentils into the dressing, then divide between four plates. Top with the smoked mackerel and serve with the lemon wedges.

Recipe from Good Food magazine, November 2014

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A star rating of 4.5 out of 5.7 ratings

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