Mackerel With Beetroot Swirl

Beetroot is a veg with excellent nutritional value such as folic acid, manganese, potassium and are a great source of fibre, although they do have a high sugar content so eat in moderation.  This is a great lunch box meal, so give it a try…

Serves 2 / calories per meal = 372 cals

Macros per serving:

  • FAT – 20g
  • CARBS – 18g
  • PROTEIN – 30g

Ingredients:

  • 250g peppered mackerel
  • 150g carrots, cut into fingers
  • 100g beetroot cooked
  • 1 tbsp balsamic vinegar
  • 4 tbsp greek yogurt
  • 1 tsp wholegrain mustard
  • 1 lemon
  • 1 tbsp capers
  • Salt & pepper
  • 1 tsp Lucy Bee coconut oil (melted)

How to prepare:

  1. Pre-heat oven to 180c fan/ 200 electric  / gas mark 6
  2. Bring a pan of water to the boil and part-boil the carrots for 5 mins before transferring to a baking tin, coat in the melted coconut oil, season with salt and pepper and bake in the oven for 15-20 mins.
  3. Meanwhile in a food blender add the beetroot, balsamic, wholegrain mustard, zest of 1 lemon and juice of half that lemon, season with salt and pepper then blend until smooth
  4. Spread the yogurt out on the base of a plate, add the beetroot mix on top and swirl through the yogurt. Top with the Mackerel, the roasted carrots, capers and serve with a side green salad.

Enjoy.

Screenshot 2016-01-02 09.36.02

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