Seeded flatbreads
Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping
Smoked mackerel, parsnip & Puy lentil salad
Serves 4
Easy
Prep:
Cook:
Roast parsnips until sticky and tender, then toss with a lemon and horseradish dressing for a light lunch or weeknight dinner
Skip to ingredients
- 500g parsnipspeeled and cut into small cubes
- 1 tbsp olive oil
- 1 tsp clear honey
- 2 lemons1 juiced, 1 cut into wedges
- 2 tsp creamed horseradish
- 100g bag watercress
- 2 x 250g pouches ready-to-eat puy lentils
- 4 smoked mackerelfillets, flaked
Nutrition: per serving
- kcal500
- fat21g
- saturates4g
- carbs44g
- sugars10g
- fibre15g
- protein26g
- salt2.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the parsnips with half the olive oil and some seasoning. Roast for 20 mins, drizzle with the honey, then roast for 10 mins more or until the parsnips are golden, sticky and tender. Meanwhile, make a dressing. Mix together the lemon juice, the horseradish and the remaining oil in a large bowl.
step 2
Toss the parsnips, watercress and lentils into the dressing, then divide between 4 plates. Top with the smoked mackerel and serve with the lemon wedges.
