Mackerel, beetroot and potato salad with dill

Ingredients

For 1 serving

• Canned mackerel100 g
• Beets120 g
• Potatoes180 g
• Lamb's lettuce40 g
• Nonfat Greek yogurt50 g
• Dill3 g
• Mustard1 teaspoon
• Red onion20 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: lactose, fish, mustard,

In season: November – March

Method

1. Bring a small pan of water to the boil. Peel the potatoes and cut them into roughly 2 cm pieces; when the water boils, salt it and cook them for 15 minutes, until a fork slides in easily, then drain and let them cool slightly.
2. Meanwhile, dice the cooked beetroot and thinly slice the red onion; wash and dry the lamb's lettuce.
3. Mix the Greek yoghurt with the mustard and chopped dill.
4. Drain the tinned mackerel and break it into pieces. Arrange the lamb's lettuce, potatoes, beetroot, onion and mackerel on the plate, drizzle with the oil and finish with the dill sauce.