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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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!
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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Directions
Put the mackerel, beetroot, celery, dill + walnuts onto a chopping board and chop into small, bite-sized chunks.
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.
Tumble the salad onto a serving platter + enjoy.
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