A delicious salad using the classic pairing of mackerel and gooseberries, mixed with grains and beetroot for a filing dish. Mackerel is an oily fish, and so the tartness of the gooseberries balances it perfectly. It's a super easy recipe using our Invicta Gooseberry Preserve, and would make a quick & healthy lunch at this time of year.
SERVES 2
DIFFICULTY: easy
INGREDIENTS:
GOOSEBERRY DRESSING:
50g Invicta Gooseberry Preserve
1 tbsp cider vinegar
60ml good-quality olive oil
Sea salt & cracked black pepper
FOR THE SALAD:
150g kale
250g pack pre-cooked mixed grains
150g cooked beetroot, cut into wedges
180g smoked mackerel, skin removed
50g Invicta Gooseberry Preserve
METHOD:
- First, make the dressing. Place all the dressing ingredients with the exception of the seasoning in a jar, screw on the lid tightly and shake until well combined. Remove the lid and season generously with salt and pepper. Alternatively, whisk all the ingredients in a bowl. Set aside.
- Roughly chop the kale and blanch for 2 minutes in a pan of salted water. Drain and put in a large bowl. Warm the mixed grains according to the packet instructions and add to the kale. Pour over the prepared dressing and toss to combine.
- Tip the kale and grains on a large serving plate or platter. Add the beetroot wedges to the plate before flaking over the smoked mackerel - warm the mackerel first according to packet instructions if desired or simply allow to come to room temperature.
- Finish by spooning over the gooseberry preserve and a crack of black pepper. Enjoy alongside warm crusty bread or buttery potatoes.
COOK’S NOTES:
- For extra crunch and protein, toasted nuts and seeds are a great addition to this dish. Simply toast in a dry pan and sprinkle over before serving.
- Not a fan of mackerel? This dish works brilliantly with panfried halloumi or even crispy pork belly.
