Smoked Mackerel & Beetroot Grain Bowl

Ingredients · per serving

• ½ medium Cucumber
• 100 g Pearl barley
• 1 medium Lemon
• 200 g Cooked beetroot
• to taste Black pepper
• 60 g Watercress
• 2 tbsp Fresh dill
• 2 tbsp Olive oil
• 100 g Greek yogurt
• 1 tbsp Pumpkin seeds
• 200 g Smoked mackerel fillet
• to taste Salt
• 1 tbsp Capers
• 1 tbsp Horseradish sauce

Instructions

1. Rinse the pearl barley. Combine with 500ml water and pinch salt in a pot. Bring to boil, lower to simmer, cook 25 minutes uncovered until tender with a slight chew. Drain.
2. While the barley cooks, cube the cooked beetroot into 2cm pieces (or roast raw beetroot at 200°C for 40 min). Toss with 1 tsp olive oil, salt and pepper.
3. If using raw, roast as above. If using cooked vac-packed, just warm in a hot dry pan 3-4 minutes for charred edges.
4. Make the horseradish-yogurt: whisk Greek yogurt with grated horseradish (or jarred horseradish sauce), lemon juice, salt and pepper.
5. Flake the smoked mackerel into bite-sized pieces, discarding any skin and bones.
6. Tip the warm barley into a bowl. Drizzle with 1 tbsp olive oil and squeeze of lemon. Toss.
7. Build the bowls: barley as base. Top with the beetroot, flaked mackerel, sliced cucumber and a generous handful of watercress. Dollop the horseradish-yogurt. Scatter chopped dill, capers, pumpkin seeds and a lemon wedge.

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