Name: Roast radish, new potato & peppered mackerel salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 x 200g bags radishes; 500g baby new potatoes halved (or quartered if large); 5 tbsp olive oil; 3 tbsp Greek-style yogurt; juice 0.5 lemon; 1 small garlic clove crushed; ½ small pack dill most finely chopped, a few fronds reserved to garnish; 2 bags lamb's lettuces (about 140g); 300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing

Ingredients

2 x 200g bags radishes

500g baby new potatoes halved (or quartered if large)

5 tbsp olive oil

3 tbsp Greek-style yogurt

juice 0.5 lemon

1 small garlic clove crushed

½ small pack dill most finely chopped, a few fronds reserved to garnish

2 bags lamb's lettuces (about 140g)

300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

Instructions

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 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 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.