what you need
200g smoked mackerel, thinly sliced
4 medium-sized kipler potatoes
1 large sweet potato
1 large beetroot
1 apple, sliced into thin wedges
1 tbsp za’atar
1-2 tbsp olive oil
200g mixed baby salad leaves
1 tsp fermented garlic or 1 garlic clove, minced
1 tbsp dijon mustard
1/4 cup raw apple cider vinegar
1 tbsp raw honey
1/2 cup extra-virgin olive oil
salt and pepper, to taste
what to do
Preheat oven to 200°C.
Cut up potatoes and sweet potato into 5-7cm wedges and place into a bowl. Add olive oil and za’atar and mix through the vegetables until covered. Place onto a baking tray.
Wash beetroot and season with a little olive oil, salt and pepper and wrap beetroot in aluminium foil. Place onto a separate baking tray.
Place both trays into the oven. Roast for approximately 40 mins or until the potatoes are nicely browned and the beetroot is cooked through. You can check the beetroot with a skewer. If cooked, it should go through the beetroot easily.
Once cooked, take the trays out of the oven and allow the vegetables to cool slightly. Once the beetroot has cooled, cut into wedges.
In the meantime, place all the dressing ingredients into a jar. Shake well until combined and place in the fridge to marinate for at least half an hour.
When you are close to serving, place the salad leaves into a bowl with 2-3 tbsp of dressing. Dress the leaves well. Place the leaves onto a plate.
Put the beetroot, mixed potatoes and apple into the same bowl as the leaves were dressed and mix gently. Place the vegetable mixture over the salad leaves.
Add the thinly sliced mackerel on top of the salad. Drizzle with another 1 – 2 tbsp of dressing and serve immediately.
You may not need to use all the dressing but it will be keep for a week in the refrigerator so you can use on other salads.