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Smoked mackerel + squash salad w/creamy yoghurt dressing
Introduce
Chef :
Malou HerkesSmoked mackerel + squash salad w/creamy yoghurt dressing
A simple, healthy seasonal salad I enjoyed last night with @Knivett.
Ingredient
Food ration :
2 servingsCooking time :
45 mins
1 tsp
Dijon mustard
1 tbsp
olive oil
1 tsp
cider vinegar
1 tbsp
lemon juice
4 tbsp
plain yoghurt
Cooking instructions
* Step 1
Preheat the oven to 180C. Thinly slice the squash into half moons (there's no need to peel butternut squash as the skin is thin) and place in a large roasting tray.
* Step 2
Drizzle with olive oil and season well with salt and pepper. I added Svaneti salt (see intro) but that's not necessary. Roast until tender and caramelised (about 25 mins). Meanwhile...
* Step 3
Make the dressing. Peel and very finely slice the shallot.
* Step 4
Combine with the remaining dressing ingredients and season well with black pepper and a little salt (the smoked mackerel is already quite salty).
* Step 5
Wash and dry the lettuce leaves. You can roughly chop any larger leaves and keep the smaller leaves whole.
* Step 6
Toss the yoghurt dressing through it so its well coated, then gently stir in the roasted squash. Serve up!
* Step 7
Try this variation! Swap the roast squash for cauliflower (roasted with ground turmeric and cumin).
Note: if there is a photo you can click to enlarge it
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