Aubergine & mackerel salad
1 medium, finely diced
Calorie controlled cooking spray
130 g, drained and patted dry
Tesco Peppered Smoked Mackerel Fillets
40 g, skin discarded and flesh flaked
Fat Free Natural Yogurt
Tahini paste (Sesame paste)
Lemon Juice, Fresh
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the aubergine on a baking tray, mist with cooking spray and season well. Roast for 15 minutes.
- Add the chickpeas to the tray, toss to combine, then mist with more cooking spray. Roast for another 20-25 minutes until the aubergine is cooked through and the chickpeas are crisp.
- Meanwhile, to make the dressing, combine the yogurt, tahini, lemon juice and ½ tablespoon cold water in a bowl, then season to taste and set aside.
- Toss the spinach through the aubergine and chickpeas, then transfer to a plate. Top with the mackerel, drizzle over the dressing and serve.