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Photo of No-cook mackerel & beetroot salad by WW

No-cook mackerel & beetroot salad

2
Point(s)
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Moderate
Sunny evening? Pack up this salad and head to the park for an alfresco dinner

Ingredients

Cucumber

1 extra large, trimmed

Spinach

200 g, young leaf

Beetroot

3 whole, small, vacuum packed, drained and roughly chopped

Sainsbury's Peppered Smoked Mackerel Fillet

225 g, roughly flaked

Pumpkin Seeds

2 teaspoon(s)

0% fat natural Greek yogurt

100 g

Lemon Juice, Fresh

15 ml

Mint, Fresh

2 sprig(s), finely sliced

White French Stick

100 g, torn into quarters

Instructions

  1. Using the base of a heavy pan, gently bash the length of the cucumber until just crushed, but still intact, then chop.
  2. Divide the spinach leaves, chopped beetroot and cucumber between serving bowls. Top with the smoked mackerel flakes, then scatter over the pumpkin seeds.
  3. In a small bowl, mix together the yogurt, lemon juice and mint to make a dressing. Season to taste.
  4. Serve the salad with the bread and dressing on the side.

Notes

Use 2 tins of mackerel in place of the smoked mackerel, if you like.

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