Risotto salad with mackerel, beetroot and arugula

Name: risotto salad with mackerel, beetroot and arugula
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g riso pasta; 50 g pumpkin seeds; 1 jazz apple or another fresh sweet apple; 400 g grated beetroot; el horseradish in pot; 2 el apple cider vinegar; 3 el traditional olive oil; 75 g arugula; 260 g fresh smoked mackerel fillet with pepper

Salad of riso (pasta), with roasted pumpkin seeds, apple, grated beets, horseradish, apple cider vinegar, olive oil, smoked mackerel fillet and arugula.

Ingredients

Kitchen Stuff

4 lunch bowl or jug

Directions

Boil the riso according to the instructions on the package. Drain and rinse under cold running water.
Meanwhile, in a frying pan without oil or butter, toast the pumpkin seeds for 3 min. On medium heat until golden brown.
Remove the pumpkin seeds from the pan and allow to cool on a plate.
Cut the apple into quarters, remove the core and cut the flesh into thin strips (julienne).
Mix the apple with the beet and horseradish.
Mix the vinegar with the oil and season with salt and pepper.
Mix the pasta with the dressing through the beets and spread over the lunch trays or jars.
Slice the arugula and spread the mackerel, rocket and pumpkin seeds in succession over the containers.
Close the containers or pots and store in a cool place or max. 4 hours outside the refrigerator. Spoon just before serving.