WW recipes: Smoked mackerel, beetroot & lentil bowl

Smoked mackerel is both super-tasty and satisfying. This simple, colourful salad bowl is a great way to get some oil-rich fish into your diet.

smoke mackerel beetroot lentil bowl
WW
PersonalPoints 1-10
Prep 20 mins

Cook 30 mins
Serves 4

350g cooked natural beetroot, cut into thick wedges
4 sprigs fresh thyme, leaves picked
1 garlic clove, chopped
2 x 400g tins green or brown lentils, drained and rinsed
1 medium Granny Smith apple, peeled, cored and grated
100g peas, fresh or frozen, cooked
250g smoked mackerel fillets, flaked
50g watercress and pea shoot salad

FOR THE DRESSING
2 tablespoons horseradish sauce
1 tablespoon reduced-fat soured cream
1 teaspoon lemon juice

  1. Blitz 250g of the beetroot with the thyme and garlic until smooth. Put into a pan with the lentils and apple, bring to the boil and simmer for 10 minutes, stirring occasionally, until thickened. Season to taste.
  2. Make a dressing by combining the horseradish sauce, soured cream and lemon juice in a small bowl with 1 tablespoon water. Season to taste.
  3. Spoon the lentils on to plates and top with the remaining beetroot wedges, the peas, smoked mackerel, watercress and pea shoots. Serve the dressing on the side for drizzling.

COOK’S TIP You can use any apple you have in this, but sharp, tangy Granny Smiths work particularly well with the rich, oily mackerel.