Name: Smoked Mackerel with Herb & Beet Quinoa
Cuisine: Ketogenic
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

Yields1 Serving

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

1. Cook the Quinoa according to the packet instructions.

2. Mix the horseradish into the yogurt and season.

3. When the quinoa is cool, add the cucumber, herbs, onion, lemon juice and oil and toss well.

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.

CategoryDinner, LunchCuisineKetogenic

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Ingredients