Here’s another recipe from the recommended Davina’s Sugar-Free in a Hurry recipe book.
I’m still enjoying working my way through this book and experimenting with the recipes. I love mackerel and it is a great fish as it is available locally here. The apple dressing didn’t seem to have enough zing for me so I will experiment further with that perhaps trying a ginger, chilli & lime dressing, a beetroot dressing or a zingy lemon dressing.
Prep: 10 mins / Cooking: 30 mins
600g butternut squash, cut into cubes
2 tbsp. olive oil
2 sprigs of thyme
50g walnut halves
90g lamb’s lettuce
2 smoked mackerel fillets, skin and any bones removed, flesh broken into pieces
salt & black pepper
1 Granny Smith Apple
3 tbsp. walnut oil or olive oil
2 tbsp. cider vinegar
- Preheat the oven to 200C/ Fan 180C/Gas 6. Put the cubes of squash on a shallow baking tray, spacing them well apart. Drizzle them with olive oil, sprinkle the thyme and season well. Roast the squash for 25 minutes until it’s tender and golden. Then scatter the walnut halves and roast for a further 5 minutes.
- To make the dressing, grate the apple into a bowl and then add the oil, cider vinegar and seasoning.
- Divide the lamb’s lettuce between 4 plates and top with the roasted squash, walnuts and tray juices. Scatter over the pieces of mackerel, then pour over the apple dressing and serve immediately.
Davinia’s book includes Light Meal & Soups, Speedy Salads, Easy Suppers, Weekend Specials, Guilt-free Snacks. Plus a 5 week meal plan for a guide to eating less sugar and eating wholesome home-cooked food.
Recipe credit: Davina McCall