Mackerel and Beetroot Salad with Balsamic Dressing

Featuring Newman’s Own® Light Balsamic Dressing

Serves: 2


2 fresh mackerel fillets
2 tbsp sunflower oil
150g cooked beetroot, cubed
1 large sweet potato, peeled and cubed
2 tbsp olive oil
50g spinach leaves
3 tbsp Newman’s own Light Balsamic dressing



1. Preheat the oven to 200c. Place the cubed sweet potato on an oven proof tray and drizzle with the olive oil. Roast for 30 minutes, or until soft and golden. Leave to cool down.

2. When ready to eat coat the mackerel in the sunflower oil and place, skin side down, in a frying pan on a high heat. Cook for 2 minutes, then turn over and finish cooking for a further 2 minutes. Leave to cool for 5 minutes then remove the skin and discard. Flake the flesh into pieces and divide between the plates along with the sweet potato, spinach leaves and beetroot. Drizzle over the dressing and serve. 

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