It's set to be a scorcher this weekend, so if you want something light and refreshing, yet packed with omega 3 and anti-oxidants this might be the recipe for you.
Ingredients
(serves 2)
2 fillets of smoked mackerel150g beetroot cooked and diced
2 large handfuls of baby spinach
50g almonds
1 apple core removed
2 tbsp. horseradish sauce
50ml water
50g pumpkin seeds
Method
Grill the mackerel until the skin is crispy
Put the spinach, beetroot, almonds and sunflower seeds into a bowl and mix together.
Now slice the apple into chunks and add.
Mix the horseradish sauce with the water and drizzle over the salad.
Serve with the mackerel on top of the salad.