Hederman's smoked mackerel winter salad with sprouted mung beans and g– Frank Hederman
Winter usually means comfort food but I often crave the brightness of a good, crunchy, fresh salad especially if I can get a hold of good quality organic root vegetables. I’m really lucky I have...
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Cooking tools:
- Blender
- Immersion blender
- Cheesecloth
- Baking sheet
- Peeler
- Grater
- Kettle
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 100g dried mung beans (see note on preparation)
- 1 carrot
- 1 beetroot
- 200g Hedermans Smoked Mackerel
- Handful of fresh green herbs – parsley, coriander or wild greens – I’ve used wild hairy bittercress
- 1 clove garlic
- 1 teaspoon chopped Preserved Lemon skin (optional, but delicious)
- 1 tablespoon good quality apple cider vinegar – I like Natural Umber
- 1 teaspoon Dijon mustard
- ½ teaspoon of turmeric
- 6 tablespoons olive oil
- 1 teaspoon honey or caster sugar
- Salt
- pepper
- Wild flowers for garnish
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