Sweet Potato, Mackerel & Walnut Salad

Serves 2

Ingredients

Salad

  • 1 Medium sized Sweet Potato, peeled and cubed
  • 3 Pieces of Smoked Mackeral
  • Coconut Oil
  • 1 Raw Beetroot, peeled and cubed
  • 100g Walnut Halves
  • Rocket
  • Rock Salt
  • Cherry Tomatoes

Dressing

  • 2 tbsp Creme fraiche
  • 2 tsp Horseradish

Method

Preheat oven to 200 degree.

Peel and cube the Sweet Potato and place into a roasting tin.  Sprinkle crushed rock salt and drizzle coconut oil  and place into the oven. Roast for 25 minutes or until roasted.

Peel and cube beetroot and place into a roasting tin. Sprinkle crushed rock salt and drizzle coconut oil and place into the oven. Roast for 20 minutes or until roasted.

Put the Mackerel on  a roasting tray and warm for 7-10 minutes.

Meanwhile, add the Creme Fraiche and Horseradish to a small bowl or ramekin and mix well. Set aside to serve.

Chop the tomatoes and place in a bowl, along with the Rocket,  Walnut Halves and a tsp of coconut oil. Add the Sweet Potato and Beetroot once cooked.

Roughly shred the Mackerel and all to the salad bowl.

Serve salad, with Creme Fraiche dressing.

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