Cannellini bean, smoked mackerel & beetroot salad with green caper dressing

Name: Cannellini bean, smoked mackerel & beetroot salad with green caper dressing
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 300 g pack Essential Smoked Mackerel Fillets; 400 g can Essential Cannellini Beans In Water, drained; 1 shallot, finely sliced; 1 Essential Cucumber, diced; 1 Essential Home Ripening Avocado, cubed; 2 tbsp sunflower seeds; 250 g pack baby beetroot; 1 tbsp capers, drained and roughly chopped; 25 g pack flat leaf parsley, leaves chopped; 1 tsp Essential Wholegrain Mustard; 1 tbsp Essential Cider Vinegar; 2 tbsp extra virgin olive oil

Smoked mackerel is a brilliant fish to reach for on those nights when you don’t want to cook – and this big-flavoured salad won’t disappoint. Leftover fish can be buzzed into a quick smoked mackerel pate (add some soft cheese, a few herbs, a dollop of horseradish).

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3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook-
Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 300g pack Essential Smoked Mackerel Fillets
400g can Essential Cannellini Beans In Water, drained
1 shallot, finely sliced
¼ x 1 Essential Cucumber, diced
1 Essential Home Ripening Avocado, cubed
2 tbsp sunflower seeds
250g pack baby beetroot
1 tbsp capers, drained and roughly chopped
½ x 25g pack flat leaf parsley, leaves chopped
1 tsp Essential Wholegrain Mustard
1 tbsp Essential Cider Vinegar
2 tbsp extra virgin olive oil

Flake the mackerel flesh and discard the skin and any large bones. Place in a bowl with the beans. Add the shallot, cucumber, avocado and sunflower seeds. Cut the beetroot into halves if small, quarters if larger, and add to the bowl.
Place the capers in a small bowl with the parsley, mustard, vinegar and oil. Season and whisk together until well combined. Pour over the salad, then turn gently to coat all the ingredients in the dressing. Serve.

Cook’s tip

This salad works well with the addition of soft-boiled eggs, peeled and halved, arranged on top. To add even more variety, stir in crisp and bitter shredded salad leaves such as radicchio or chicory and a handful of chopped walnuts. In winter you can add diced apple instead of the cucumber.

Typical values per serving when made using specific products in recipe