Flaked Cornish smoked mackerel, sweet roasted beetroot & green beans with a fresh horseradish dressing, packed with potassium to help lower blood pressure.

Serves: 2 | Cook Time: 25 mins | Calories: 611 | Type: Gluten-Free | Macros P: 31g / C: 57g / F: 32g


  • 2 x 100g smoked mackerel
  • 300g beetroot
  • 80g buckwheat
  • 100g green beans
  • 1 lemon
  • 4cm horseradish
  • 40g rocket
  • Fresh chives

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Peel and slice the beetroot into 0.5cm thick slices and cut each slice into quarters. Trim the green beans and slice in half. Place on a baking tray with a drizzle of 1 tsp oil in the oven for 15 mins. After 5 mins of cooking time, add the green beans to the same baking tray with 1 tsp of oil and place the baking tray back into the oven for 10 mins.
  3. Meanwhile, rinse the buckwheat and place in a saucepan with 400ml boiling water with a pinch of sea salt, simmer for 15 mins until cooked, then drain.
  4. To make the horseradish dressing; peel the horseradish and grate into a bowl (add as much horseradish as desired). Add 1/2 tbsp oil and half of the juice from the lemon. Season with sea salt and black pepper.
  5. Finely chop the chives. Flake apart the mackerel into small pieces.
  6. In a bowl, mix together the cooked buckwheat, roasted beetroot, green beans and rocket. Stir through the horseradish dressing.
  7. To serve, place the buckwheat on two plates and top with the flaked smoked mackerel. Sprinkle over the chopped chives and drizzle over the remaining lemon juice.