Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cheap, omega-3-rich and ready in minutes.
Equipment: None - just a plate
Measures and names
Ingredients
- 1 x 110g tin mackerel fillets, drained
- 2 boiled eggs, quartered
- 2 handfuls of salad leaves or baby spinach
- 5 cherry tomatoes, halved
- ¼ cucumber, sliced
- 1 tbsp olive oil
- Squeeze of lemon, salt and pepper
Method
- Arrange the salad leaves, tomatoes and cucumber on a plate.
- Flake the mackerel over the top and add the quartered eggs.
- Whisk the olive oil with the lemon, salt and pepper, and drizzle over.
- Serve straight away.
Swaps and tips
Tinned mackerel in tomato sauce works too — just skip the dressing. Boil a few eggs in advance to keep in the fridge for fast lunches.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 39 g | 6 g | 2 g | 46 g | 594 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
