Strong, vibrant flavours make this easy mackerel salad one you'll want to try again and again, and the vegetable crisps are a clever touch.
Serves 2
Ready in 10 minutes
1. Whisk the olive oil and lemon juice, season and set aside.
2. Cook the green beans in boiling salted water for 2-3 minutes, until just tender, then refresh under cold water, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.
3. Peel off 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.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
Recreate all your favourite F Word dishes.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.