Smoked Mackerel, Mint & Cucumber Chopped Salad (LC)

Ingredients

• 50g peas, fresh or frozen
• ½ cucumber
• 1 smoked mackerel fillet
• 1 tbsp fresh mint
• A handful of rocket (or salad leaves)
• 1-2 radishes, finely sliced
• 1 tsp olive oil
• ¼ tsp wholegrain mustard
• 1 tsp runny honey
• Juice of ½ lemon
• Pinch of black pepper, to taste
• 30g feta cheese, crumbled

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Instructions:

1. Cook the peas in boiling water for 2–3 minutes or microwave until just tender. Drain and set aside to cool.

2. Roughly chop the cucumber, smoked mackerel, and most of the mint (reserving a little for garnish).

3. Add the chopped ingredients to a bowl along with the cooled peas, rocket and radishes.

4. In a small bowl or jar, make the dressing by mixing the olive oil, mustard, honey, lemon juice and black pepper. Whisk or shake until emulsified. Taste and adjust seasoning if required.

5. Pour the dressing over the salad and toss well to combine.

6. Crumble the feta over the top, garnish with the reserved mint, and serve.

Lunch

Serves: 1