Ingredients (For One)

• Two Cooked Beetroots, Sliced
• A Serving Of Rocket, Spinach And Watercress Salad
• 2tbsp Horseradish Sauce
• 1tbsp 0% Fat Greek Yoghurt
• Smoked Mackerel Fillets (Mine Were Peppered Ones From Lidl)

Method

1. Place some beetroot and salad leaves onto a plate. Mix them up however you want to try get a good bite of both with each forkful
2. Mix together the horseradish sauce and Greek yoghurt and liberally splob it all around the salad
3. Add the mackerel on top

Eating And Storage Tips

I used a pre-flavoured pepper smoked mackerel from Lidl but this would work with straight up smoked mackerel or other flavours as well. For me I went with this one because it helped to keep it budget friendly.

If you’re one of those really fancy people that have a little bottle for sauces then go ahead and put your horseradish and yoghurt mix into there and elegantly put it across the salad (just don’t blame me when you have extra washing up).

This is a great throw together lunch or dinner and you can obviously increase the volume of the recipe super quickly for either leftovers, serving more people or to take with you for a couple of days for lunch. If you have a mini dressings pot then you might want to put the horseradish mix in there if you’re taking it for lunch just to help keep the salad less soggy whilst sitting.

You can add extra things to this such as large fresh sliced tomatoes or thin ribboned carrots, perhaps that have gone through a quick pickle, to give it all extra colour, vibrancy and bulk it out a little more as well. For me though this is a great recipe as it is and really wins with the simplicity of it and the few ingredients for throwing it together quickly.