Mackerel, courgette, beetroot & white bean salad
Cannellini Beans, cooked
1 can(s), large, drained, drained and rinsed
2 medium, trimmed and peeled into ribbons using a vegetable peeler
240 g, 3 x 80g
2 whole, small, cooked, cut into wedges
2 zest(s) of 1, grated
2 tablespoons, extra virgin
Lemon Juice, Fresh
- In a large bowl, combine the beans, courgette ribbons and mackerel.
- To make the dressing, whisk the olive oil and lemon juice together in a small bowl, then whisk in the parsley and season to taste.
- Pour the dressing over the salad and toss to coat. Add the beetroot and gently toss to combine, then scatter over the lemon zest and serve.