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- Beetroot Coquillettes with Smoked Mackerel and Walnut Crumb
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Ingredients
- 2 tbsp of olive oil
- 1 onion, roughly chopped
- 3 garlic cloves, crushed or grated
- 500 g of beetroot, peeled and chopped into 1cm cubes
- 1.5 tsp of ground coriander
- 1.5 tsp of cumin seeds
- 300 g of coquillettes
- 25 g of coriander, stems finely chopped, leaves left whole
- 1 vegetable stock cube, dissolved in 1L boiling water
- 100 g of walnut pieces
- 300 g of smoked mackerel, broken into bite-sized pieces
- 4 tbsp of crème fraîche, to serve