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Smoked mackerel, beetroot and broccoli salad

Protein-packed lunch. The gym-goer's secret weapon.

For 2 people

  • 1 small broccoli cut into florets

  • 3 row beetroots

  • small bunch of parsley

  • 2 smoked mackerel fillets

For the dressing

  • 1 tablespoon creamed horseradish

  • juice of 1/2 lemon

  • 2 tablespoon olive oil

  1. Cook the broccoli in boiling water for 5 minutes. Spin them and let them cool down.

  2. Peel and grate the beetroot.

  3. Whisk together the ingredients for the dressing in a small bowl.

  4. Put the grated beetroot on to the serving platter, scatter over the broccoli and gently mix together. Flake over the smoked mackerel fillets. Sprinkle with the chopped parsley and gently toss.

  5. Drizzle with the dressing and serve immediately.

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