Name: Beetroot, Red Bean and Mackerel Salad
Yield: 2-3
Ingredients: 250G VACUUM-PACKED COOKED BEETROOT, CHOPPED INTO BITE-SIZED CHUNKS; 2 CELERY STALKS, FINELY SLICED; 50G ROASTED MIXED NUTS OR CASHEWS, ROUGHLY CHOPPED; 1 CUCUMBER, PEELED INTO RIBBONS AND CORE CHOPPED; 570G JARRED RED BEANS, DRAINED AND RINSED; 280G SMOKED MACKEREL FILLETS (WE LIKE PEPPERED SMOKED MACKEREL FILLETS); 2 TBSP LEMON JUICE; FOR THE DRESSING; 2 TBSP CRÈME FRAÎCHE OR GREEK YOGURT; 2 TSP WHOLEGRAIN OR DIJON MUSTARD; ZEST AND JUICE OF ½ LEMON; 15G DILL, THREE-QUARTERS ROUGHLY CHOPPED, REMAINING FRONDS LEFT WHOLE; EXTRA-VIRGIN OLIVE OIL, IF NEEDED

VMG Recipes