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Warm Beetroot + Mackerel Salad

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE VITALITY
SERVES 4

INGREDIENTS

Main
Mackerel fillets with the bones removed
4 x 100g
rapeseed oil
40ml
banana shallot finely sliced
200g
cloves of garlic
10g
beetroot, golden, white and Cheltenham (500g cooked weight)
700g
cooked new Ratte potatoes
500g
spinach leaves
75g
cooked artichokes
100g
coriander seed
5g
fennel seeds
5g
rice wine vinegar
40ml
sea salt
2g
pepper
1g

METHOD

Dry fry the spices in a pan. Remove.
In the pan sear the mackerel skin side down in the pan for 3-4 minutes, until cooked and the skin is crispy.
Remove from the pan and allow to rest.
Add the shallots, garlic, spices, beetroot, artichokes and potatoes sauté off to get some colour onto the potatoes and season and add the vinegar.
Sear the spinach in a separate pan.
Serve together.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 470g
% RNI
Energy kJ
476
5%
2234
26%
Energy kcal
114
5%
535
26%
6.1g
8%
28.6g
40%
Fat of which MUFA
2.8g
-
13.0g
-
Fat of which PUFA
1.6g
-
7.6g
-
1.1g
5%
5.0g
25%
2.9g
3%
13.8g
15%
0.25g
4%
1.16g
19%
Protein
6.6g
-
30.9g
-
Carbohydrates
7.9g
-
37.0g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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