Smoked Mackerel & Beetroot Pot

Ingredients

• Smoked mackerel fillet, skin removed1 (100g)
• Cooked puy or green lentils120g
• Cooked beetroot, diced100g
• Baby spinachtwo handfuls
• Greek yoghurt2 tbsp
• Horseradish sauce1 tsp
• Lemon juice1 tsp
• Chopped dill or chives1 tbsp
• Black pepperto taste

Method

1. 1

   Whisk yoghurt with horseradish, lemon juice, herbs, and a good grind of pepper.

2. 2

   Pile spinach into the bottom of a lidded container, then add lentils and beetroot.

3. 3

   Flake mackerel over the top in large chunks.

4. 4

   Spoon yoghurt dressing into a small separate pot (or directly on top if eating within a few hours).

5. 5

   Seal and refrigerate up to 2 days. Stir or shake before eating.