Smoked mackerel and cabbage slaw with potato wedges

• Gluten free

• Seafood

  • 200 g Smoked mackerel

• Produce

  • 1/2 Cabbage (about 500g/1lb 2oz, white
  • 3 Garlic cloves
  • 1 tsp Herbs, mixed dried
  • 1 Lime
  • 500 g Potatoes, wedges

• Condiments

  • 2 tsp English mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 400 g Yoghurt, plain natural

Found on nonnascooking.com

Description

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the potato wedges, olive oil, dried herbs, bashed garlic and a decent pinch of salt and pepper into a mixing bowl. Mix well with your hands to coat the potatoes in the herby oil. Tip into a large roasting tray, ideally in a single layer and place into the preheated oven. Roast for 35-45 minutes, turning now and again until evenly golden-brown, crisp on the outside and cooked through inside.
• Meanwhile, mix together the yoghurt, lime zest, lime juice, mustard and a pinch of salt and pepper. Mix well and adjust the seasoning as necessary. Add the shredded cabbage, mixing well so that everything is coated.
• Just before serving sprinkle in the smoked mackerel, fold once to roughly mix and serve with the hot potato wedges.