Ingredients
- 2 beetroot bulbs, sliced into wedges
- 140g green lentils
- 1 bay leaf
- 2 figs, sliced into 8 wedges
- 1 handful dill, chopped
- 2 fillets of mackerel
- 1 chicory- few leaves
- olive oil
- a knob of butter
- salt and pepper
Dressing
- 1 small shallot, roughly chopped
- 2 tbsp extra virgin olive oil
- half a lemon, juiced
- ½ teaspoon Dijon or grainy mustard
- ½ teaspoon maple syrup or honey
- salt and pepper
Instructions
- Toss your beetroot in a olive oil and add a salt, and roast in the oven for 25 minutes. Add the lentils and a bay leaf to boiling water and simmer for 25 minutes. Meanwhile for the dressing, put all the ingredients into a blender and blitz until smooth.
- When the lentils are cooked, drain and return to the pan along with the dressing. Add in the cooked beetroot, chopped figs and dill. Cover and put to the side while you cook your mackerel.
- Heat up the frying pan. add oil and put your mackerel in, skin-side down and then hold it down with a spatula to stop it from curling up. Add a knob of butter, baste the flesh side of the fish. Cook for 2 minutes you can turn the fish over, the skin should be nice and crispy, flip and repeat.
- To plate up add the lentils to the bottom of the plate. Top with the mackerel and add a few chicory slices for colour and a few extra sprigs of dill and some cracked black pepper.