Roast radish, new potato & peppered mackerel salad

• radishes↗2 x 200g g

  2 x 200g

• baby new potatoes↗500g g

  halved (or quartered if large)

• olive oil↗5 tbsp tbsp
• Greek-style yogurt↗3 tbsp tbsp
• lemon↗juice 0.5

  juice 0.5

• small garlic clove↗1

  crushed

• small pack dill↗½

  most finely chopped, a few fronds reserved to garnish

• bags lamb's lettuces↗2

  (about 140g)

• pack smoked peppered mackerel↗300g g

  fillets, skin removed, broken up into large flakes

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.

2. 2

   Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.

3. 3

   Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.