Olive, cauliflower & harissa pasta
Harissa adds colour and warmth to this vegan midweek pasta dish, with fried cauliflower, green olives and parsley. Add more harissa, if you like it spicy
Mackerel & new potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g new potatoes
- 125g green beanshalved
- 1 shallotfinely chopped
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- small handful of dillfinely chopped
- 3 cornichonssliced
- 100g watercress
- 100g peppered hot smoked mackerelflaked
Nutrition: Per serving
- kcal369
- fat25g
- saturates4g
- carbs18g
- sugars4g
- fibre6ghigh
- protein16g
- salt1.8g
Method
step 1
Cook the potatoes in a pan of boiling salted water for 12-15 mins, or until tender enough to be easily pierced with a sharp knife. Add the green beans for the final 3 mins of cooking time, then drain well and leave to steam-dry for 5 mins. Mix the shallot with the vinegar, oil, mustard, dill and cornichons, season well and set aside.
step 2
When the potatoes have cooled slightly, halve them and gently toss with the green beans, dressing, watercress and mackerel. Divide between two plates and drizzle over any remaining dressing to serve.
