Practical Way to Serving Yummy Zingy roasted okra and beets with smoked mackerel
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To prepare an extraordinary Zingy roasted okra and beets with smoked mackerel, below are the ingridients needed:
- Get 1 pack of Okra.
- You need 1 of large tomato.
- You need 3 of beetroots (pre cooked).
- Use Pack of ready cooked quinoa.
- Get of mackerel.
- Take of fresh parsley.
- Prepare of acorn squash.
- Use of organic miso or umami paste.
- You need 1 clove of garlic.
After preparing the ingridients, now you are ready to make your appetizing Zingy roasted okra and beets with smoked mackerel by following the procedures on this section:
- Chop heads off the Okra. Chop the tomato and mix with the Okra, olive oil, salt and pepper in a roasting dish..
- Roast at 180c for 20 mins.
- Add chopped beetroot and grated garlic. Stir and put back in the oven for a further 20 mins. Stir occasionally and watch for over cooking the beets..
- In the meantime make the dressing by chopping fresh chil and parsley. Mix in a small bowl with some cider vinegar and miso paste. Stir. Adjust to your taste. Should have a punch!.
- When veg looks cooked, take out of the oven and mix the quinoa and dressing. Add some freshly chopped parsley. Taste. Might need extra seasoning..
- Served with smoke mackerel and some reheated squash from the previous night. Could be used as a side dish for anything!.
Served with cucumber and pickled beetroot make it a bit more special. Put the mackerel, horseradish, crème fraîche and lemon juice into a food processor and whizz until you have a smooth consistency. Roasted Carrot and Beet Salad with Couscous and Orange. Butternut Squash Congee with Crispy Shallots and Soft-Boiled Eggs. Preheat a grill to medium high.
Recipe : Zingy roasted okra and beets with smoked mackerel
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