Mackerel and beet bowl
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Ali Allen
Mackerel and beet bowl
Recipe by Anna Glover
This hearty no-cook meal for two is a great speedy midweek meal. Read our tip to make it veggie
Serves: 2
Prep time: 15 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
531Kcal
Fat
27gr
Saturates
5gr
Carbs
44gr
Sugars
14gr
Fibre
10gr
Protein
25gr
Salt
1.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 1 x 250g pouch mixed grains (use cooked quinoa or a quinoa-and-rice mix for GF requirements)
- zest and juice of ½ lemon
- ½ x 20g pack dill, finely chopped
- 1 tbsp olive oil
- 3 tbsp low-fat yogurt
- 2 handfuls baby spinach
- 1 x 250g pack cooked beetroot, drained and chopped
- 100g radishes, chopped
- ½ x 180g pack smoked peppered mackerel, skin discarded and flaked
Step by step
- Heat the grains according to pack instructions (or simply pour some boiling water over them in a bowl, then drain), tip into a bowl and leave to cool a little. Mix in all the zest, half the lemon juice and a little of the dill. To make the dressing, mix the remaining lemon juice, most of the rest of the dill, all the olive oil, yogurt and a pinch of sugar in a bowl and season.
-
Gently fold the spinach through the grains and divide between two bowls. Top with the beetroot, radishes and mackerel. Drizzle the dressing over the top and scatter the remaining dill.TipMake it veggie: Omit the mackerel and add some chopped cucumber, baby tomatoes and a little crumbled feta cheese.
