I’d forgotten all about this salad, then remembered it when standing staring inside the fridge looking for something for lunch and spotted some mackerel and half an orange – eureka! Consequently I’ve eaten it twice this week. Yums. I’ve even managed to get my salad hating teenager to admit that its ‘ok’. High praise indeed.
Ingredients (per person)
Salad leaves of choice
1 smoked mackerel fillet
A small handful of almonds
Half an orange
Half a courgette
2 tbsp olive oil
1 tbsp white wine vinegar
Pinch of salt & pepper
- Arrange salad leaves artfully in a bowl or on a plate, then use a julienne peeler to slice over the courgette (or grate it).
- Roughly chop the almonds and add to the salad, reserving a pinch for a garnish.
- Gently remove the skin from the fish and flake into the salad.
- Using a sharp knife, top and tail the orange so that it sits flat on a board then carefully carve the peel & pith away from top to bottom. Cup the orange in your hand and slice down into the centre of the orange to remove the segments but leaving the dividing membranes behind.
- Put the orange segments into the salad, tip on any orange juice that’s accumulated.
- Shake the dressing ingredients together in a jar, add to salad and use your hands to toss the salad.
- Sprinkle the reserved chopped almonds on top and scoff immediately.