Name: Jazz apple, beetroot and smoked mackerel salad
Total time: 600 s
Yield: 4
Ingredients: 2 Jazz apple; 1 lemon; 1 pouch bulgur wheat, white quinoa, freekeh and red rice; 12 gram tarragon; 1 pack cocktail beetroot; 1 pack hot-smoked mackerel fillet; 4 tablespoon natural yogurt; 2 tablespoon horseradish

Step 1

Toss the sliced apple (2) in a bowl with half the lemon juice (1/2) . Set aside for 5 minutes.

Step 2

Cook the grains (1 pouch) according to the pack instructions. Tip into a large serving dish and stir in 2 tbsp olive oil, the remaining lemon juice (1/2) and the tarragon (10 g) or dill. Season with salt and freshly ground black pepper. Toss well to combine, then toss in the beetroot (1 pack) , followed by the sliced apples and finally the flaked mackerel (1 pack) .

Step 3

Combine the yogurt (70 g) and horseradish (30 g) , season to taste, then drizzle this over the salad to serve.

Jazz apple, beetroot and smoked mackerel salad

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Hot smoked trout and grains bowl

Keralan-style haddock curry

No-stir mushroom risotto

Whole roasted cauliflower with quick raita

Gooey Cornish Cruncher cheddar toasties

Tagliatelle al limone e Parmigiano Reggiano

Lamb tikka shepherd’s pie

Old Tom Collins cocktail

Yogurt and summer berry Victoria sponge

Jess Carter's prawn and spinach curry

Autumn minestrone soup

Hot cross bun ice cream sandwiches

Percy Pig trifle

Sweet and smoky spatchcock chicken

Epic Mediterranean-style ciabatta sandwich

Gluten-free pasta with Tenderstem broccoli, chilli and parmesan