Name: Mackerel, new potato & watercress salad with horseradish
Prep time: See below for total cook and prep time
Yield: 4
Ingredients: 600g new baby potatoes; 450g (about 6) fresh mackerel fillets; Juice of 2 lemons; 1/2 tsp dried red chilli flakes; 200g frozen peas; 150g red cabbage, thinly shredded; 175g baby plum tomatoes, halved; 100g watercress; For the dressing:; ½ red onion, finely chopped; 75g fat-free natural unsweetened yoghurt; 1 level tbsp hot horseradish sauce

Two plates of watercress and new potato salad topped with mackerel on a blue and white striped table cloth.

This colourful salad is bursting with flavour and has an extra zing from the Horseradish! This recipe has been selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Nutritional Information:

Each 480g serving contains (includes serving suggestion)

KCal: 457
Carbs: 34.0g
Fibre: 7.6g
Protein: 28.0g
Fat: 21.0g
(High)
Saturates: 4.5g
(Low)
Sugars: 10.0g
(Low)
Salt: 0.59g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

600g new baby potatoes
450g (about 6) fresh mackerel fillets
Juice of 2 lemons
1/2 tsp dried red chilli flakes
200g frozen peas
150g red cabbage, thinly shredded
175g baby plum tomatoes, halved
100g watercress
For the dressing:
½ red onion, finely chopped
75g fat-free natural unsweetened yoghurt
1 level tbsp hot horseradish sauce

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Method

Step 1

Preheat your oven to 220°C/200°C fan/gas 7. Line a baking tray with baking paper.

Step 2

Boil the potatoes for 20 minutes, or until tender. Drain and thickly slice. Return to the pan and cover.

Step 3

Meanwhile, place the mackerel skin-side down on the prepared baking tray. Drizzle over half the lemon juice, season with pepper and sprinkle over the chilli flakes. Bake for 15 minutes, then leave to cool. Peel off the skin and flake the fish.

Step 4

For the dressing, put the onion, yoghurt and horseradish in a small bowl together with the remaining lemon juice. Whisk lightly, then season with black pepper to taste.

Step 5

Boil the peas for 1-2 minutes. Drain and put in a large bowl with the cabbage and tomatoes. Toss and add the potatoes and watercress and toss again. Spoon on to 4 plates and top with the mackerel. Serve the dressing on the side, sprinkled with black pepper.

Mackerel, new potato & watercress salad with horseradish