Peppered mackerel and beetroot salad with tahini dressing

13 INGREDIENTS • 2 STEPS • 15MIN

Peppered mackerel and beetroot salad with tahini dressing

Recipe
A throw-it-all-together salad which contains your weekly recommended portion of oily fish, plus lentils for fibre and fresh veg.
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A throw-it-all-together salad which contains your weekly recommended portion of oily fish, plus lentils for fibre and fresh veg.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

15MIN

Total time

Ingredients

Servings
2
1 pouch
(250 g)
green speckled lentils
100 g
baby spinach
1 handful
parsley, finely chopped
1 handful
mint, finely chopped
1 bunch
M&S Remarksable Value salad onion, finely sliced
1 pack
(150 g)
M&S Scottish hot smoked mackerel fillet
1 pack
(180 g)
M&S British sweet chilli beetroot, sliced
For the dressing
2 tbsp
M&S tahini
2 tsp
soy sauce
2 tsp
maple syrup
1/2
M&S Remarksable Value lemon, juiced
1 tbsp
white wine vinegar
1 clove
M&S Remarksable Value garlic, grated

Nutrition per serving

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Calories
772kcal
Fat
13.4 g
Saturates
2.7 g
Sugars
25.2 g
Salt
849.8 mg
Love This Recipe?
Add to plan
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Peppered mackerel and beetroot salad with tahini dressing
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
To make the dressing, combine the tahini (2 tbsp), soy sauce (2 tsp), maple syrup (2 tsp), lemon juice (1/2), vinegar (1 tbsp) and garlic (1 clove) in a jar and shake vigorously. Taste to check the seasoning, acidity and sweetness, and adjust as necessary.
step 2
Prepare the lentils (1 pouch) according to the pack instructions. In a bowl, combine the lentils, baby spinach (100 g), parsley (1 handful), mint (1 handful) and spring onions (1 bunch) with half the dressing, saving some herbs and spring onions to garnish. Tumble onto a big serving platter, flake through the peppered mackerel (1 pack) and top with the beetroot (1 pack) and remaining herbs.
step 2 Prepare the lentils (1 pouch) according to the pack instructions. In a bowl, combine the lentils, baby spinach (100 g), parsley (1 handful), mint (1 handful) and spring onions (1 bunch) with half the dressing, saving some herbs and spring onions to garnish. Tumble onto a big serving platter, flake through the peppered mackerel (1 pack) and top with the beetroot (1 pack) and remaining herbs.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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