Photo of Aubergine & mackerel salad by WW

Aubergine & mackerel salad

Points® value
Total Time
50 min
10 min
40 min
A deliciously different warm and filling salad served with a tahini dressing.



1 medium, finely diced

Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

130 g, drained and patted dry


30 g

Tesco Peppered Smoked Mackerel Fillets

40 g, skin discarded and flesh flaked

Fat Free Natural Yogurt

50 g

Tahini paste (sesame paste)

½ tablespoon(s)

Lemon Juice, Fresh

1 teaspoon(s)


  1. 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.
  2. 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.
  3. 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.
  4. Toss the spinach through the aubergine and chickpeas, then transfer to a plate. Top with the mackerel, drizzle over the dressing and serve.


An easy recipe to ramp up when you have more mouths to feed – it’s also a great dish to add to a buffet. All you have to do is double, triple or quadruple the salad ingredients. For the dressing, play around with the quantities until you have the right amount and a good balance of flavours to dress larger portions.