Mackerel Salad with Apple, Beetroot and Candied Pecans

Hevva Mackerel Salad with Apple, Beetroot and Candied Pecans
  • 4 servings
  • 15 minutes to prepare
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Ingredients

  • For the candied pecans:
  • 50g pecan nuts
  • 1tbsp honey
  • For the salad:
  • 100g rocket leaves
  • 250g cooked beetroot, sliced into wedges
  • 1 small bulb fennel, thinly sliced
  • 2 green apples, thinly sliced
  • 2 tins Hevva Mackerel
  • 50g feta
  • For the dressing:
  • 1tbsp balsamic vinegar
  • 1tbsp honey

Instructions

Method

  1. Place the pecans, honey and one tablespoon of water in a small pan. Bring to the boil and reduce for 3-5 minutes or until the pan is nearly dry and the pecans are coated in the honey caramel. Spoon the pecans onto a piece of baking paper and allow to cool.
  2. Arrange the rocket leaves on a large serving platter. Top with the beetroot, fennel and apples.
  3. Flake the mackerel over the salad in large chunks, then crumble over the feta and top with the candied pecans.
  4. Mix the balsamic vinegar and honey in a small bowl and spoon over the salad.

Chef’s Tip:

In the summer months, swap the beetroot in this recipe for sliced nectarines and the feta for torn mozzarella.

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