Name: Butter Bean, Mackerel + Beetroot Chopped Salad
Cook time: 5 min
Total time: 5 min
Yield: 3-4
Ingredients: 280g Smoked Mackerel Fillets (or roughly 1 fillet per person); 3 balls of cooked beetroot; 1 jar Queen Butter beans - drained; 3 stalks of celery, quartered; A handful of dill (roughly 10g); A large handful of walnuts (roughly 30g); 2 tbsp creme fraiche or greek yogurt; 2 tsp wholegrain mustard

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Butter Bean, Mackerel + Beetroot Chopped Salad

This butter bean, mackerel + beetroot chopped salad is a 5 minute lunch HERO. 0 cooking involved, all you need is a handful of ingredients, a chopping board + knife, and the rest is in the chopping!

The beans help to make this salad SUPER filling + satisfying, but if you want something a little heartier, stuff it all in a sarnie and it'll work wonders.

Check out our Top 10 Butter Bean Recipes if you loved this one!

Feeds: 3-4

Takes: 5 minutes

Ingredients

280g Smoked Mackerel Fillets (or roughly 1 fillet per person)
3 balls of cooked beetroot
1 jar Queen Butter beans - drained
3 stalks of celery, quartered
A handful of dill (roughly 10g)
A large handful of walnuts (roughly 30g)
2 tbsp creme fraiche or greek yogurt
2 tsp wholegrain mustard

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Put the mackerel, beetroot, celery, dill + walnuts onto a chopping board and chop into small, bite-sized chunks.
step 2
Tip the chopped mixture into a mixing bowl. Add the creme fraiche, mustard and plenty of black pepper and mix well to combine. Check for seasoning, adding more mustard if desired.
step 3
Tumble the salad onto a serving platter + enjoy.