Hot mackerel and roast potato salad



  1. Preheat the oven to 200°C / 180°C fan / 400°F / Gas mark 6.
  2. Chop the potatoes into 2 ½ cm / 1” chunks.
  3. Peel the carrots and parsnips and chop into similar lengths. Chop the thicker chunks of parsnips in half lengthways.
  4. Put the vegetables into a large roasting dish. Make sure they aren’t on top of each other, spread over two roasting dishes if needed. Pour the oil over and season well. Using your hands rub the oil and seasoning into all the potatoes, carrots and parsnips. Roast for 40 – 45 minutes until lightly browned.
  5. While the vegetables roast, divide the green leaves between two plates. Half the cherry tomatoes and put these on top of the leaves.
  6. Put all the ingredients for the dressing into a mug and mix well.
  7. Take the skin off the mackerel. Put them onto a small baking tray. Ten minutes before the vegetables are finished put the mackerel in the oven.
  8. When the potatoes, carrots and parsnips are done divide them between the two plates and pour over most of the dressing. Mix well.
  9. Break up the mackerel and place on top of each salad, drizzle over the remainder of the dressing and serve.