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Mackerel salad with roasted vegetables

Light Meal / Dairy Free / Lactose Free / Nut Free / Suitable for Diabetics / Halal / Plain Soft Food / Healthy heart recipe

Mackerel salad with roasted vegetables

Serves: 10

Preparation time: 35minutes

Cooking time: 35minutes


Submitted by: Lead Cooks Working Group

Ingredients

4 medium (1kg approx) Sweet potatoes
6 Carrots
4 Courgettes
2 Green pepper
2 Red pepper
20 (900g approx) Small tomatoes
4 Garlic cloves (crushed)
500g Smoked mackerel fillet (remove skin)
500g Halloumi (if not using mackerel)
100ml approx Olive oil
10 Bread roll

Method

Wash vegetables.
Peel and chop the sweet potato and cut into bite size chunks.
Peel and chop the carrots.
Chop courgettes into bite sized chunks.
Half the small tomatoes.
De-seed and chop the peppers into strips.
Mix the vegetables together and drizzle some olive oil then make sure all vegetables are covered in oil.
Place on a baking tray and roast in a fairly hot oven (200 degrees Celsius or gas mark 6) for about half an hour or until cooked and soft but not falling apart.
Put into the blast chiller or allow to cool down then place in the freezer to get cold.
Flake the mackerel and add to the mix

Serving suggestions

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