Zingy roasted okra and beets with smoked mackerel

Name: Zingy roasted okra and beets with smoked mackerel
Cuisine: British
Ingredients: 1 pack Okra; 1 large tomato; 3 beetroots (pre cooked); Pack ready cooked quinoa; mackerel; fresh parsley; acorn squash; organic miso or umami paste; 1 clove garlic

Nick Forsberg @cook_6340318

Bath

Discovered this lush roast veg side dish by accident. Roasted Okra can be very versatile goes with this fusion style dressing.

Nick Forsberg @cook_6340318

Bath

Discovered this lush roast veg side dish by accident. Roasted Okra can be very versatile goes with this fusion style dressing.

Saved

Ingredients

1 packOkra
1large tomato
3beetroots (pre cooked)
Packready cooked quinoa
mackerel
fresh parsley
acorn squash
organic miso or umami paste
1 clovegarlic

Saved

Steps

1

Chop heads off the Okra. Chop the tomato and mix with the Okra, olive oil, salt and pepper in a roasting dish.
2

Roast at 180c for 20 mins
3

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.
4

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!
5

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.
6

Served with smoke mackerel and some reheated squash from the previous night. Could be used as a side dish for anything!