Hot peppery watercress and radish combine with smoked mackerel to give you loads of flavour. Serve with a slice of rye bread to add fibre.
Makes 1 lunch
■ Smoked mackerel fillet 1
■ Small cooked beetroot 1, chopped
■ Spring onion 1, sliced
■ Radishes 4, sliced
■ Watercress large handful
For the dressing
■ Plain yoghurt 1 tbsp
■Horseradish sauce 1 tsp
■ Lemon a squeeze
■ Freshly ground black pepper
1 Mix together the dressing ingredients and spoon it into a small sealable jar or pot.
2 Remove the skin from the mackerel, then flake the fish into a sealable container.
3 Add the beetroot, spring onion and radishes, and top with the watercress. Seal the container.
4 When it’s time to eat, pour the dressing over the salad and mix well.
