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Nutrition: per serving

  • kcal500
  • fat21g
  • saturates4g
  • carbs44g
  • sugars10g
  • fibre15g
  • protein26g
  • salt2.4g
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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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Comments, questions and tips (2)

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Overall rating

A star rating of 4.7 out of 5.6 ratings

jayne0301

This is so tasty and quick. Great for lunch, supper or a starter in smaller portions. Will definitely make again and again.

amsemp

tip

Really enjoyed this and it was very quick to throw together. The dressing was more lemon than horseradish so I doubled the amount of horseradish. Also added a hard boiled egg which went well with the mackerel. Will definitely make again.

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