Mackerel is something I love, but most of the time genuinely can’t bring myself to cook in a shared house. Because I value my friendships too much to do that.
But canned mackerel is a different ball game, because the smell doesn’t really linger (well, linger for as long, if you take the bins out regularly). It’s also very cheap, and using a canned product removes a lot of time spent faffing about. This salad took me just 10 minutes to prepare- but was packed with nutritious ingredients, omega-3, and nourishing fats. You can switch up the combination of vegetables used here, depending on what’s left in the fridge. It’s great for using up all of the little leftovers from different meals throughout the week. I have to say though, the combination of ingredients used here works really well. So perhaps plan the rest of your meals around this instead…
- 1 can mackerel in brine or spring water, drained (if you want you can choose one with a sauce that works as a salad dressing- such as honey & mustard, or sweet chilli. Tesco make a good selection)
- 2 good handfuls of spinach
- 1 large beetroot, chopped into chunks
- 1 small carrot, chopped into chunks
- 1 small sweet potato, chopped into chunks
- 1/2 bell pepper, any colour, chopped
- 60-80g broccoli, chopped into florets
- Seasonings of choice: black pepper, a little salt, chilli, and dried herbs is a great combination
- Place the broccoli and carrot into a microwavable dish, and add in approximately 1/3 cup boiled water. Cover with a plate, and microwave for 3 minutes to steam. Drained from the water and chuck into a large mixing bowl
- Microwave the sweet potato chunks for around 5 minutes, until tender. Add to the bowl too.
- Throw in the pepper, beetroot, spinach, and mackerel. Season if desired. Toss everything together. Plate up or throw into a tub if it’s for an on-the-go lunch…