Beetroot, mackerel, goat’s cheese salad

This was an accidental salad, the kind that you throw together with the contents of your fridge, but instantly love. For the best flavour, use a young, summer beetroot and follow the instructions below. You can also use a packet of pre-cooked beetroot, but I would steer away from the pickled variety. My favourite goat’s cheese is made on Childwickbury Farm in St Albans, also available online. It’s fresh and very mild. If you can’t find a suitable goat’s cheese, you could try using feta instead.

Serves 2

Ingredients:
3-4 small beetroot or a 250g pack pre-cooked baby beetroot
250g smoked mackerel fillets, skin removed
100g fresh goat’s cheese or feta cheese
2 tbsp mild olive oil
1 tbsp balsamic vinegar
A few sprigs fresh flat-leaf parsley