Roast mackerel & squash traybake with walnut salsa
Blistered mackerel fillets over cumin-roasted squash, chickpeas and red onion, finished with a sharp parsley, walnut and caper salsa.
Warm roast root & Puy lentil salad with goat's cheese
Caramelised carrots, beets and parsnips over lentils with goat's cheese and hazelnuts.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Roast the oiled roots with cumin at 200C fan for 40 minutes.
- Step 2
Warm the lentils; dress with balsamic, mustard and a little oil.
- Step 3
Fold roots through lentils with watercress.
- Step 4
Dot with goat's cheese; scatter hazelnuts.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 42g |
| – of which sugars | 17g |
| Fibre | 13g |
| Fat | 26g |
| – of which saturates | 7g |
| – of which omega-3 | 0.3g |
| Calcium | 160mg |
| Iron | 4.6mg |
| Salt | 0.6g |
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