Superfood salad with asparagus, samphire and mackerel

Pack a punch with this super healthy, gut loving quinoa and lentil salad with fresh greens, samphire, spinach, peppery radish, egg and delicious piri piri smoked mackerel.

PREP & COOK: 15 min | SERVES: 2

Ingredients

• 200g tenderstem broc and asparagus

• 100g samphire

• 25g garden peas

• 4 radish, finely sliced

• 2 eggs

• Sea salt

• 200g piri piri smoked mackerel

• Knob of butter

• Large handful of spinach

Dressing

• 6 tbsp olive oil

• 2 tbsp balsamic

• 1 tsp English mustard

• Pinch of salt

Method

1. Fill a sauce pan with water, add both eggs (shell on) and boil for 8 minutes until hard boiled. Remove from the pan and place in cold water. When cool enough to handle, peel both eggs and cut into quarters.

2. Meanwhile in a large deep frying pan (over a medium to high heat) add the asparagus, samphire, peas and broccoli, with a knob of butter. Cook for 10 minutes, while stiring frequently. Add the quinoa and lentils and cook for a further 5 minutes.

3. Create the dressing by mixing together all the dressing ingredients.

4. Once the quinoa and veg is cooked, add the spinach, dressing and stir well. Remove from the pan and devide between two plates. Top with the eggs and radish.

5. Add the mackerel to the (now empty) frying pan and fry for 5 minutes.

6. Place the mackerel on top of the quinoa salad and serve.