Miso and tahini add a thump of richness to this smoked mackerel salad. Healthy and delicious, what more could you want?
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Serves
4
Green Bean
Frozen Shelled Edamame
Rice Miso Paste
Tahini
Apple Cider Vinegar
Honey
Sesame Oil
Water
Fresh Ginger
Lime
Spinach
Avocado
Cooked Smoked Mackerel Fillet
Sesame Seeds
Fresh Coriander
Salt
Serves
4
Green Bean
Frozen Shelled Edamame
Rice Miso Paste
Tahini
Apple Cider Vinegar
Honey
Sesame Oil
Water
Fresh Ginger
Lime
Spinach
Avocado
Cooked Smoked Mackerel Fillet
Sesame Seeds
Fresh Coriander
Salt
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Step 1.
Get a medium-sized pan of salted water on to the boil. Top and tail the green beans, then add to the boiling water along with the edamame. Cook for 3 mins.
Step 2.
Pop some ice in a large bowl filled with cold water, then spoon the cooked beans straight in with a slotted spoon. Let them chill in there, then drain and pat dry.
Step 3.
Add the miso paste to a bowl along with the tahini, vinegar, honey, sesame oil and water. Grate in the ginger and squeeze in the juice of the lime, then give it a good whisk until it comes together as a smooth dressing. Season with salt to taste.
Step 4.
Add the spinach to a large bowl, then tip in the cooked beans. Cut the avocado into chunks, then add this too. Break the mackerel into pieces and pop into the bowl, then drizzle over the dressing. Toss until combined.
Step 5.
Spoon the salad into bowls, then sprinkle over the sesame seeds and coriander leaves. Serve it up.
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