Quinoa, black bean & blackberry salad with smoked mackerel
The blackberries here take the role usually filled by cherry tomatoes or jarred roasted peppers. Give Ed Smith's recipe a go– you’ll be surprised how well the berries go with smoked fish.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- Plusstanding + cooling
- 200g white, red and black quinoa
- 2 lemons, 1 halved, 1 in wedges
- 1 tsp sea salt flakes, plus extra
- 400g can black beans, drained and rinsed
- 200g blackberries
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 100g rocket and baby leaf salad
- 210g pack Hot Smoked Scottish Mackerel Fillets
In a saucepan, combine the quinoa, ½ a lemon, 1 tsp sea salt flakes and 500ml cold water. Bring to the boil, then reduce the temperature and simmer for around 18 minutes until the quinoa is cooked and the water has been absorbed. Remove from the heat, cover with a clean tea towel and leave to stand for 10 minutes. Remove the lemon, squeezing in any juice from it before discarding, then stir in the beans; set aside to cool. Meanwhile, quarter the blackberries.
For the dressing, whisk together the olive oil, maple syrup, mustard, juice from the remaining ½ lemon and 1 tbsp lukewarm water; season. Stir ½ the dressing and the salad leaves into the quinoa along with ½ the blackberries. Divide between 4 shallow bowls, top with the remaining blackberries and flake over the mackerel. Spoon the rest of the dressing over the fish and serve with the lemon wedges.
Typical values per serving when made using specific products in recipe