- Serves: 4
- Prep: 60 minutes
- Difficulty: Easy
4 smoked mackerel fillets (170g each)
500g beetroot, cut into wedges
2 red onions, cut into wedges
olive oil for drizzling
2 tbsp sherry vinegar
300g lentils, such as puy
extra-virgin olive oil to dress
small bunch each of fresh mint, coriander and flatleaf parsley
- Heat the oven to 200°C/ 180°C fan/gas 6. Put the beetroot and onions in a roasting tin, drizzle with a little oil and toss to coat. Roast for 40 minutes or until tender, then add 1 tablespoon of vinegar, toss to coat and cook for 5 minutes more.
- Meanwhile put the lentils in a pan, cover with cold water, bring to the boil and cook for 20 minutes or until tender. Drain, drizzle with extra-virgin olive oil and season with salt and pepper.
- Mix the lentils, beetroot, onions, herbs, remaining vinegar and add a drizzle more of extra-virgin olive oil in a bowl. Then top the salad with smoked mackerel flakes. Season to taste and serve warm.