Name: Jazz apple, beetroot and smoked mackerel salad
Total time: 600 s
Yield: 4
Ingredients: 2 Jazz apple; 1 lemon; 1 pouch bulgur wheat, white quinoa, freekeh and red rice; 12 gram tarragon; 1 pack cocktail beetroot; 1 pack hot-smoked mackerel fillet; 4 tablespoon natural yogurt; 2 tablespoon horseradish

Step 1

Toss the sliced apple (2) in a bowl with half the lemon juice (1/2) . Set aside for 5 minutes.

Step 2

Cook the grains (1 pouch) according to the pack instructions. Tip into a large serving dish and stir in 2 tbsp olive oil, the remaining lemon juice (1/2) and the tarragon (10 g) or dill. Season with salt and freshly ground black pepper. Toss well to combine, then toss in the beetroot (1 pack) , followed by the sliced apples and finally the flaked mackerel (1 pack) .

Step 3

Combine the yogurt (70 g) and horseradish (30 g) , season to taste, then drizzle this over the salad to serve.

Jazz apple, beetroot and smoked mackerel salad

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