Tuesday, 7 October 2014

Peppered Mackerel Salad with Vegetable Crisps

This was a really interesting salad with the vegetable crisps but it worked really well. I loved the crunchiness of the crisps with the softness of the mackerel and the lemon in the dressing really shone through.

Peppered Mackerel Salad with Vegetable Crisps (from Delicious Magazine)
(Serves 2)

  1. 3 tbsp extra virgin olive oil
  2. 1 tbsp lemon juice
  3. 150g green beans
  4. handful salad leaves
  5. 2-3 peppered smoked mackerel fillets
  6. handful cherry tomatoes, halved
  7. handful vegetable crisps, crushed
  1. Whisk the olive oil and lemon juice, season and set aside.
  2. Cook the green beans in boiling salted water for 2-3 mins, until just tender, then run under the cold tap, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.
  3. Peel the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.
  4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve. If you are packing into a lunchbox, pack the vegetable crisps and dressing separately.

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