Week 1 Day 3: Watercress, sardine and beetroot salad

Day 3... (pictures coming soon)

Mackerel and beetroot have long been kitchen friends, a happy pairing of oily and earthy. As fresh fish goes, mackerel is one of the cheapest, but cooked mackerel in the vac-packed packaging can be quite pricy. Tinned sardines will not have the same firmness of flesh, but they do still have the same oily qualities and I think they work well in this dish. As much as I love it, this recipe does come with a warning… when it comes to food breath, tinned fish and raw onions couldn’t be bigger culprits, and this recipe contains both - so this is one for an evening alone! I made the error of making it for a pre-work lunch… I finished an entire packet of chewing gum in one evening shift, nuf said.

 Ingredients:

Tin of sardines

Very large handful of watercress

2-3 cooked beetroot

1 red onion

3 large beefy tomatoes

 

Method:

·         Finely chop the beetroot, red onion and tomatoes into similarly sized dice.

·         Flake the tinned sardines and combine with the beetroot ‘salsa’.

·         Fill a bowl/place with watercress and top with the sardine/salsa mix to serve.

·         As with the feta salad, feel free to add more quinoa for carbs and bulk.