Simple seafood SUPPERS

SMOKED MACKEREL, BEETROOT & RADISH SALAD

Prep, 10 mins. Cooking, 30 mins

SERVES 2

This salad is colourful and packed with goodness and flavour. Beetroot and mackerel work well together, and combined with the bitter chicory, sweet pear and crunchy pine nuts, it makes for a delicious lunch or impressive light starter.

2 raw beetroot
200g radishes, halved Drizzle of olive oil
2 chicory, leaves picked and shredded
50g lamb’s lettuce or watercress
2 skinless smoked mackerel fillets (the peppered fillets work well)
2 firm pears, such as conference, sliced lengthways
50g pine nuts, toasted Sea salt and freshly ground black pepper
Dill fronds, to garnish

FOR THE VINAIGRETTE DRESSING

2tbsp olive oil