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Roast radish, new potato & peppered mackerel salad

This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing

  • Prep: 15 mins
    Cook: 30 mins
    plus cooling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 548
  • Carbohydrates 23
  • Saturated Fat 9
  • Sugar 5
  • Protein 19
  • Fat 41
  • Fibre 3
  • Salt 1.6

Nutrition per serving

  • Calories 548
  • Carbohydrates 23
  • Saturated Fat 9
  • Sugar 5
  • Protein 19
  • Fat 41
  • Fibre 3
  • Salt 1.6

Ingredients

  • 2 x 200g bags radishes
  • 500g baby new potatoes, halved (or quartered if large)
  • 5 tbsp olive oil
  • 3 tbsp Greek-style yogurt
  • juice ½ lemon
  • 1 small garlic clove, crushed
  • ½ small pack dill, most finely chopped, a few fronds reserved to garnish
  • 2 bags lamb's lettuces (about 140g)
  • 300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

Method

  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.

  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.

  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.

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