Tenderstem®, mackerel and new potato salad with feta, chilli and coriander
Created by Heather Harley
The kitchen is the heart of my busy home! I care about provenance and welfare of the food we eat and always try to cook family meals from scratch and eat together around the table.
- Created by Heather Harley
- 10 mins preparation
- 15 mins cooking
- Serves 2
This is a favourite mid-week dish that is packed full of flavour. Serving the Tenderstem® and potatoes warm with the chilli and coriander means it tastes delicious and doesn’t feel like you’re having a super-healthy salad! I like to serve it on a big platter and tuck in.
- 400g new potatoes
- 200g Tenderstem® broccoli
- 1 pack of smoked peppered Mackerel (skin removed)
- 2-3 Little gem lettuces (or other crunchy salad leaves)
- 4 tomatoes
- 1 avocado
- ½ cucumber
- 75g black olives
- 1 red chilli (not too hot)
- 100g of feta cheese (or similar salty cheese)
- Bunch of fresh coriander
- 1.5 tbsp olive oil
- Tsp of butter
- 1 tbsp sherry vinegar
- Salt and pepper to taste
Set out all of your ingredients
Wash and boil the new potatoes until tender.
Whilst the potatoes are cooking, chop the lettuce, cucumber, avocado, feta and black olives. Finely chop the chilli and coriander. Mix together in a large serving dish saving some of the chilli to garnish.
Preheat a non-stick frying pan, and once the potatoes are cooked, drain, dry and fry them with butter and oil until golden and crispy. Season with salt and pepper. At the same time, boil the Tenderstem® for 2-3 minutes (so that it’s still crunchy), then drain.
Toss the salad with 1 tbsp of olive oil and 1 tbsp of the sherry vinegar. Season with salt and pepper and mix again.
Tear over the smoked mackerel and spoon on the warm potatoes and Tenderstem®. Give it one final mix, then arrange some of the Tenderstem® on top. Sprinkle with the remaining chilli. Tuck in!