No-cook mackerel salad with beetroot & cucumber
1 individual, trimmed
200 g, young leaf
3 whole, small, vacuum packed, drained and roughly chopped
Sainsbury's Smoked Mackerel Peppered Fillet
225 g, roughly flaked
0% fat natural Greek yogurt
Lemon Juice, Fresh
2 sprig(s), finely sliced
White French Stick
100 g, torn into quarters
- Using the base of a heavy pan, gently bash the length of the cucumber until just crushed, but still intact, then chop.
- Divide the spinach leaves, chopped beetroot and cucumber between serving bowls. Top with the smoked mackerel flakes, then scatter over the pumpkin seeds.
- In a small bowl, mix together the yogurt, lemon juice and mint to make a dressing. Season to taste.
- Serve the salad with the bread and dressing on the side.