MONDAY Smoked mackerel, apple and cabbage slaw served with lemon and dill spelt
SERVES 4
• 3 tbsp Greek yoghurt• 3 tbsp horseradish sauce (or 1-2 tsp grated horseradish with 3 tbsp yoghurt)• 320g spelt, cooked to packet instructions• 20g dill, finely chopped• 2 lemons, juiced• 2 Braeburn apples, rinsed, cored and finely sliced (a mandolin or food processor works well), skin on for fibre• Small handful of mint leaves• 200g sweetheart cabbage, finely shredded• Handful of toasted walnuts, roughly chopped• 4 tbsp extra virgin olive oil• 4 tins of sweet-cured smoked mackerel (nicer than plastic-wrapped smoked mackerel)• Sea salt and black pepper
