Smoked mackerel & beetroot salad with creamy horseradish dressing

• beetroots 6-10

  (depending on size)

• puy lentils↗140g 140g

  cooked

• spring onions↗

  (about 8), sliced on an angle

• eating apple1 1

  core removed, thinly sliced (squeeze a little lemon juice over to prevent them turning brown)

• radicchio↗1 1

  leaves separated and torn into bite-sized chunks

• smoked mackerel↗1 1

  (approx 250g), skin and any bones removed, flaked into chunky pieces

• zest and juice 1 lemon
• soured cream150ml 150ml
• creamed horseradish↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Place the unpeeled beetroots on a baking tray and roast for 35-50 mins, depending on their size. Give them a gentle squeeze after 35 mins – if they feel tender and are a little shrivelled, they are done; if not, continue cooking. Remove from the oven and set aside to cool.

2. 2

   Using a small sharp knife, carefully peel the beetroots, then cut into wedges (wear plastic gloves to prevent them staining your hands). Mix the dressing ingredients in a small bowl. Put the lentils, spring onions, apple, radicchio and mackerel in a large bowl, add half the dressing and toss everything together. Pile the ingredients onto a serving platter, layering with the beetroots as you do. Serve with the remaining dressing on the side.