Smoked Mackerel, Bean and Beetroot Salad

Charmaine Lu -
  • 150g smoked mackerel fillet
  • 400g tin of cannellini beans, drained
  • 1 sliced shallot
  • ¼ cucumber, diced
  • 1 cubed avocado
  • 2 tbsp pumpkin seeds
  • 250g baby beetroot, cooked
  • 1 tbsp chopped capers
  • 15g chopped parsley
  • 1 tsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 2 tbsp olive oil
  • Flake the mackerel into a bowl and discard any bones and the skin. Add the beans, shallot, cucumber, avocado and pumpkin seeds, then quarter the beetroot and add to the mixture.
  • Add the capers to a small bowl and stir in the mustard, oil, vinegar and parsley. Season well and whisk together to make a dressing, then pour over the salad and toss to coat. Serve immediately.
10 mins
2 serving