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Mackerel, bean & beetroot salad
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The beetroot gives a pretty pink colour to the dish. It’s best added just before serving. Hot smoked salmon or cooked shredded chicken also work well instead of the mackerel.
1 pack essential Waitrose Peppered Smoked Mackerel Fillets (about 250g)
400g can cannellini beans, drained and rinsed
250g pack Waitrose Pome Dei Moro Tomatoes, quartered
Juice 1 Cooks’ Ingredients Unwaxed Lemon
2 tbsp Greek Extra Virgin Olive Oil
1 tbsp Rowse Greek Honey
250g pack Waitrose Baby Beetroot, quartered
¼ x 20g pack tarragon, leaves only
1. Remove the skin and any bones from the mackerel and break into chunks. Mix with the beans and tomatoes.
2. Whisk together the lemon juice, oil and honey and season well. Toss into the salad with the beetroot and tarragon. Lovely served with crusty bread.
Typical values per serving:
This recipe was first published in August 2018.