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MACKEREL AND CHICKPEA SALAD FOR A SCRUMPTIOUS SUMMER’S DAY LUNCH

Who doesn’t love a fresh salad? This quick, easy to prepare salad is not only packed with delicious flavours but serves as a delightful on-the-go lunch.Strongly flavoured mackerel is an oily fish rich inOmega-3 essential fats which are essential for optimum skin, hormone and brain functioning. Its rich flavour works well with the salty olive tapenade and the mild chickpeas.

Ingredients:

  • ½ x 255g can mackerel fillets in oil, drained and placed on paper towel to absorb excess oil.
  • ½ x 410g can chickpeas
  • 1tsp olive tapenade
  • ½ x 150g bag fully prepared baby or young leaf spinach, organic where possible, finely sliced or shredded
  • 1 x celery stick, finely sliced [optional]
  • 2.5cm chunk cucumber, diced [optional]

Method:

Tip all ingredients in a bowl and mix so that the fish flakes and everything else become coated in the tapenade.

Add to:

50g quinoa or a toasted mini wholemeal pita bread.

Find this recipe in a copy of Patrick Holford’s book “The Low-GL Diet Made Easy”