- 1 Medium sized Sweet Potato, peeled and cubed
- 3 Pieces of Smoked Mackeral
- Coconut Oil
- 1 Raw Beetroot, peeled and cubed
- 100g Walnut Halves
- Rock Salt
- Cherry Tomatoes
- 2 tbsp Creme fraiche
- 2 tsp Horseradish
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.