100g quinoa
1 tsp horseradish sauce (made with olive oil)
150g pot organic, grass-fed yoghurt
½ cucumber, deseeded and cut into cubes
20g pack dill, roughly chopped
20g pack mint, roughly chopped
small red onion, finely chopped
juice 1 lemon
1 tbsp olive oil
250g pack cooked beetroot, cut into cubes
250g pack peppered smoked mackerel fillets
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1. Cook the Quinoa according to the packet instructions.
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2. Mix the horseradish into the yogurt and season.
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3. When the quinoa is cool, add the cucumber, herbs, onion, lemon juice and oil and toss well.
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4. Add the beets and toss briefly. Pile the couscous onto plates, flake a mackerel fillet into a few big pieces alongside each serving (discarding the skin), then serve with a big dollop of the horseradish yogurt.
Ingredients
100g quinoa
1 tsp horseradish sauce (made with olive oil)
150g pot organic, grass-fed yoghurt
½ cucumber, deseeded and cut into cubes
20g pack dill, roughly chopped
20g pack mint, roughly chopped
small red onion, finely chopped
juice 1 lemon
1 tbsp olive oil
250g pack cooked beetroot, cut into cubes
250g pack peppered smoked mackerel fillets