Chilli-lime-miso Salad (with mackerel & pearl barley)

This one uses sweet vegetables & fruit to offset the need for a sweetener in the dressing.

For 2 people, combine:

• 1 med-large apple (I used Braeburn variety, about 125g prepared), quartered, cored and sliced
• 1-2 carrots (about 125g), sliced
• 1 large red pepper, about 110g, roughly chopped
• 70g cooked beets, sliced
• 25g of the beet water/juice
• juice and pulp of 1/2 large lime
• 1tbsp extra virgin olive oil
• 10g thai sweet basil (horopha) or basil, chopped
• 10g mint, chopped
• 20g coriander, chopped
• 1-2 heaped tsp (12g) miso paste
• 2-3 heaped tsp chilli flakes

Served with (per person):

• 100g mackerel fillet, brushed with olive oil and baked at 180ºc/350ºf for 20-25 minutes.
• 1/4 cup dry pearl barley, simmered for 30-40 minutes in slightly salted water