Grilled Mackerel with Beetroot and Lentil Salad

• 200 gdried Puy lentils, rinsed
• 300gcooked beetroot, cut into wedges
• 1small red onion, thinly sliced
• 70grocket
• 3 tbspextra virgin olive oil
• 1 tbspred wine vinegar
• 1 tspDijon mustard
• fine salt
• black pepper
• 200gGreek yoghurt
• 2 tbsphorseradish sauce
• 15gdill, chopped
• 1lemon, zest and juice
• 8mackerel fillets, pin-boned
• 1 tbspolive oil

Method

1. 1Cook the lentils in a pan of boiling water for 20 to 25 minutes until tender but still holding their shape. Drain well and tip into a bowl while hot.
2. 2Whisk the extra virgin olive oil, vinegar, mustard, a good pinch of salt and pepper together and pour over the warm lentils with the red onion. Warm lentils drink the dressing; cold ones sit in it.
3. 3Stir the yoghurt with the horseradish, most of the dill, the lemon zest and half the juice and a pinch of salt. Taste and adjust the salt.
4. 4While the lentils cook, heat the grill to its highest setting and line a tray with foil. Pat the mackerel dry, brush the skin with olive oil and season both sides with salt. Lay skin-side up on the tray.
5. 5Grill for 5 to 6 minutes without turning until the skin is blistered and starting to char and the flesh is opaque all the way through when you press the thickest part. The heat comes from the top, so there is no need to flip.
6. 6Fold the beetroot and rocket through the lentils just before serving so the rocket stays fresh and the beetroot does not turn everything pink. Divide between plates, sit two fillets on each, add a spoon of horseradish yoghurt, the rest of the dill and a squeeze of the remaining lemon.

Per serving

kcal

962

protein

71.5g

fibre

1.9g

carbs

40.2g

fat

57.3g