Mood & mind Pescatarian Salmon poke-style bowl with sushi rice
Cubed cooked salmon over seasoned sushi rice with edamame, cucumber and nori.
Grilled mackerel with beetroot & lentils
Blistered mackerel fillets over earthy beetroot, lentils and horseradish yogurt.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Warm the lentils with the vinegar and half the oil.
- Step 2
Grill the mackerel skin-side up 5 to 6 minutes until blistered.
- Step 3
Stir horseradish into the yogurt.
- Step 4
Plate lentils, beetroot and watercress; sit the fish on top with the yogurt and lemon.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 30g |
| – of which sugars | 10g |
| Fibre | 9g |
| Fat | 29g |
| – of which saturates | 6g |
| – of which omega-3 | 3g |
| Calcium | 140mg |
| Iron | 5mg |
| Salt | 0.9g |
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