Cannellini bean, smoked mackerel & beetroot salad with green caper dressing

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Ingreadient

• ½ x 300g pack Essential Smoked Mackerel Fillets
• 400g can Essential Cannellini Beans In Water, drained
• 1 shallot, finely sliced
• ¼ x 1 Essential Cucumber, diced
• 1 Essential Home Ripening Avocado, cubed
• 2 tbsp sunflower seeds
• 250g pack baby beetroot
• 1 tbsp capers, drained and roughly chopped
• ½ x 25g pack flat leaf parsley, leaves chopped
• 1 tsp Essential Wholegrain Mustard
• 1 tbsp Essential Cider Vinegar
• 2 tbsp extra virgin olive oil

Step by step

1. Flake the mackerel flesh and discard the skin and any large bones. Place in a bowl with the beans. Add the shallot, cucumber, avocado and sunflower seeds. Cut the beetroot into halves if small, quarters if larger, and add to the bowl.
2. Place the capers in a small bowl with the parsley, mustard, vinegar and oil. Season and whisk together until well combined. Pour over the salad, then turn gently to coat all the ingredients in the dressing. Serve.