Meals and Courses

Smoked Mackerel Superfood Salad

cook 30 mins
  • 500 g (1 lb) butternut squash, peeled, deseeded and cut into 1 cm (1/2 inch) cubes
  • 4 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 head of broccoli, cut into florets
  • 200 g (7 oz) frozen or fresh peas
  • 3 tablespoons quinoa
  • 4 tablespoons mixed seeds
  • 2 smoked mackerel fillets
  • juice of 1 lemon
  • 1/2 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 100 g (3 1/2 oz) red cabbage, shredded
  • 4 tomatoes, chopped
  • 4 cooked beetroot, cut into wedges
  • 20 g (3/4 oz) radish sprouts
  • Place the squash in a roasting tin and sprinkle with 1 tablespoon of the olive oil and the cumin seeds. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until tender. Leave to cool slightly.
  • Meanwhile, cook the broccoli in boiling water for 4–5 minutes until tender, adding the peas 3 minutes before the end of the cooking time. Remove with a slotted spoon and refresh under cold running water, then drain. Cook the quinoa in the broccoli water for 15 minutes, then drain and leave to cool slightly.
  • Heat a nonstick frying pan over a medium-low heat and dry-fry the seeds, stirring frequently, until golden brown and toasted. Set aside. Heat the mackerel fillets according to the pack instructions, then skin and break into flakes.
  • Whisk together the remaining olive oil, lemon juice, honey and mustard in a small bowl. Toss together all the ingredients, except the radish sprouts, with the dressing in a serving bowl. Serve topped with the sprouts.
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