As you can tell, I am a huge fan of seafood. When the weather turns cool, I love big hearty bowls of seafood curries, tagines and stews, and when the weather is warm, I can’t go past light and refreshing seafood salads.

This recipe combines the lightness of the watercress leaves with the earthiness of the root vegetables. Feel free to play around with different types of smoked seafood or simply grill a piece of your favourite fish. As with all of my recipes, this is here for you to use as inspiration.

• 8 small beetroot
• 1 celeriac peeled and cut into thin batons
• 4 organic free-range eggs hard-boiled, roughly chopped
• 8 cornichons chopped
• 2 tablespoons dill leaves chopped, plus extra to serve
• 2 tablespoons aioli
• sea salt Himalayan salt
• freshly ground black pepper
• 60 g watercress
• 1 tablespoon raw apple cider vinegar
• 1 tablespoon lemon-infused olive oil
• 400 g lightly smoked fish (such as Ocean Trout, Salmon, Eel or Kingfish) sliced
• 1 tablespoon horseradish grated
• 1 tablespoon salmon roe

• Preheat the oven to 200°C.
• Wrap the beetroot in foil and roast in the oven for 30–40 minutes, or until tender. Set aside to cool. When cool enough to handle, peel and cut in half.
• Combine the celeriac, egg, cornichons and dill with the aïoli in a bowl and season with salt and pepper. Place in the middle of four serving plates.
• Toss the beetroot and watercress with the vinegar and oil, season and arrange over the salad.
• Notes
• Lemon-infused extra-virgin olive oil can be found at delis and specialty
• food stores. If you can’t find any, regular extra-virgin olive oil will be fine.

• CALORIES: 506
• CARBS: 26g
• FATS: 27g
• PROTEIN: 36g

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