Roast Mackerel with Beet & Spelt Salad


This recipe ticks so many health boxes yet still feels like a treat. It's rich in folate, fibre, iron and omega-3. Roasting whole fish on the bone retains flavour, but if you'd rather use fillets, they'll roast or grill in just 10 minutes

What you will need

300g whole raw beetroot, scrubbed Beetroot beat-root A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

2 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

3 large garlic cloves, crushed but left in their skins

250g pouch ready-cooked spelt (or cook your own, see tip) Spelt spell-t Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

2 tsp clear honey

3 tbsp sherry vinegar

1 tbsp toasted pine nuts or flaked almonds

50g pitted black olives, roughly chopped (I use the dry Provencal type for texture)

2 whole cleaned mackerel Mackerel Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

½ tsp hot smoked paprika

1 tsp cumin seeds, crushed

1 tsp ground coriander

small pack dill, roughly chopped

small pack coriander, roughly chopped (optional)

1 small red onion, finely sliced

thick creamy yogurt, to serve Yogurt yog-ert Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


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