Smoked mackerel, parsnip & Puy lentil salad - Good Food Middle East
Roast parsnips until sticky and tender, then toss with a lemon and horseradish dressing for a light lunch or weeknight dinner
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Ingredients
- 500g parsnips, peeled and cut into small cubes
- 1 tbsp olive oil
- 1 tsp clear honey
- 2 lemons, 1 juiced, 1 cut into wedges
- 2 tsp creamed horseradish
- 100g bag watercress
- 2 x 250g pouches ready-to-eat puy lentils
- 4 smoked mackerel fillets, flaked
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