Roast radish, new potato & peppered mackerel salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 2 x 200g bags radishes
- 500g baby new potatoeshalved (or quartered if large)
- 5 tbsp olive oil
- 3 tbsp Greek-style yogurt
- juice 0.5 lemon
- 1 small garlic clovecrushed
- ½ small pack dillmost finely chopped, a few fronds reserved to garnish
- 2 bags lamb's lettuces(about 140g)
- 300g pack smoked peppered mackerelfillets, skin removed, broken up into large flakes
Nutrition: per serving
- kcal548
- fat41g
- saturates9g
- carbs23g
- sugars5g
- fibre3g
- protein19g
- salt1.6g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.
step 2
Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.
step 3
Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.
