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
Cook the broccoli in boiling water for 5 minutes. Spin them and let them cool down.
Peel and grate the beetroot.
Whisk together the ingredients for the dressing in a small bowl.
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.
Drizzle with the dressing and serve immediately.