Spicy mackerel, spinach and roast veg salad
This substantial salad is great for a summery lunch and has lots of punchy flavours which balance each other out really well. Even if you think the mackerel might be a bit fishy, give it a try as the spicy dressing works really well with the saltiness of the fish. I used mostly root vegetables but you could use up whatever you have in the fridge. Likewise with the jerk seasoning, if you have another spice mix, give it a go!
Serves 4
Ingredients:
1 pack of smoked mackerel fillets, the ones with cracked black pepper are nice
1 pack of spinach
2 sweet potatoes
2 carrots
1-2 courgettes
Jerk spice mix
Oil
4 eggs
Preheat the oven to 180°C
Chop the vegetables into wedges and place in a large roasting tray that can fit them all on one layer [this is to prevent them steaming in the oven and going soggy]. Sprinkle over the jerk spices liberally and then a good drizzle of oil - don't be stingy as this will be the dressing when you come to put the salad together. Toss the vegetables to coat in the oil and place in the oven to roast for 40 minutes.
Cook the eggs until soft-boiled, roughly 4-5 minutes, then cool and peel them.
Now you can relax while the vegetables roast, as the rest of the job is just putting everything together.
When the vegetables are done, leave them to cool down. Then place in a large mixing bowl, making sure to get all of the spicy oil from the roasting tin. Add the spinach and toss to coat. [If you're making this to eat as a packed lunch, keep the spinach separate until just before you eat it otherwise the leaves will go soggy.]
Place on plates and top each serving with a mackerel fillet and one of the eggs, cut in to quarters.
Serves 4
Ingredients:
1 pack of smoked mackerel fillets, the ones with cracked black pepper are nice
1 pack of spinach
2 sweet potatoes
2 carrots
1-2 courgettes
Jerk spice mix
Oil
4 eggs
Preheat the oven to 180°C
Chop the vegetables into wedges and place in a large roasting tray that can fit them all on one layer [this is to prevent them steaming in the oven and going soggy]. Sprinkle over the jerk spices liberally and then a good drizzle of oil - don't be stingy as this will be the dressing when you come to put the salad together. Toss the vegetables to coat in the oil and place in the oven to roast for 40 minutes.
Cook the eggs until soft-boiled, roughly 4-5 minutes, then cool and peel them.
Now you can relax while the vegetables roast, as the rest of the job is just putting everything together.
When the vegetables are done, leave them to cool down. Then place in a large mixing bowl, making sure to get all of the spicy oil from the roasting tin. Add the spinach and toss to coat. [If you're making this to eat as a packed lunch, keep the spinach separate until just before you eat it otherwise the leaves will go soggy.]
Place on plates and top each serving with a mackerel fillet and one of the eggs, cut in to quarters.
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