Mackerel with beetroot lentil salad
"This salad makes a lovely light lunch, particularly if you can get hold of really fresh mackerel. Alternatively you could replace it with any other oily fish, such as sardines or trout."
Prep time:
15 min
Cook time:
25 min
Servings:
4 people
Health Score
High
Medium
Low
9.0 / 10
High score
Glycemic Index
Index
26
LowLoad
9
LowNutrition per serving:
| Calories | 530.14 kcal | 27% |
| Fat | 26.09 g | 37% |
| Carbs | 33.64 g | 13% |
| Sugars | 4.91 g | 5% |
| Protein | 41.33 g | 83% |
| Sodium | 1258.42 mg | 63% |
| Fiber | 7.94 g | 28% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 26 Low |
Glycemic Load 9 Low |
Ingredients
200g puy lentils
800ml vegetable stock/low-salt alternative
8 fresh mackerel fillets (each fillet about 70g)
Finely grated zest and juice of 1 lemon
150g beetroot trimmed and grated
A bunch of flat-leaf parsley chopped (25g)
A bunch of dill chopped (25g)
1 small red onion finely chopped
1 tbsp sherry vinegar
½ tsp chilli flakes (optional)
½ tsp sumac
Directions
Read the directions for this recipe at bhf.org.uk
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