Griddled mackerel and beetroot lentil salad

Griddled mackerel with beetroot lentil salad

Category: Main meal, Salad | Serves: 4

Prep time: 15 minutes | Cooking time: 25-30 mins


200g puy lentils

800ml vegetable stock/low-salt alternative

8 fresh mackerel fillets (each fillet about 70g)

Finely grated zest and juice of 1 lemon

150g beetroot, trimmed and grated

A bunch of flat-leaf parsley, chopped (25g)

A bunch of dill, chopped (25g)

1 small red onion, finely chopped

1 tbsp sherry vinegar

½ tsp chilli flakes (optional)

½ tsp sumac


1. Place the lentils with the vegetable stock in a saucepan, bring to the boil, then simmer for 25–30 minutes, or until the lentils are just tender. Drain thoroughly and tip into a bowl.

2. Lay the mackerel fillets in a shallow dish, pour over the lemon juice and sprinkle with the lemon zest, and leave to marinade for about 5 minutes.

3. Stir the grated beetroot, parsley, dill and onion into the bowl of lentils with the vinegar and chilli flakes, then set aside.

4. Heat a large griddle pan or non-stick frying pan over a high heat and cook the mackerel for 2 minutes on each side, or until cooked through – you might need to do this in batches.

5. To serve, spoon the lentil salad onto plates and top with the griddled mackerel fillets sprinkled with sumac and a wedge of lemon on the side, if you wish.

Griddled mackerel and beetroot lentil salad

Nutritional information

Griddled mackerel with beetroot lentil salad