This is a great summer dish and of course you can substitute the mackerel for the more traditional tuna if you wish. Mackerel contains omega 3 fats which is so good for you and overall the dish is low in fat and calories.
Serves 4
225g or 8oz farfalle pasta (bows)
175g or 6oz green beans trimmed
2 smoked mackerel fillets
115g or 4oz cherry tomatoes, halved
1 tablespoon capers
25g or 1oz pitted black olives
4 eggs
Dressing:
1 tablespoon olive oil
1 garlic clove crushed
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
salt and pepper
Cook the pasta according to the packet instructions, then drain and rinse well with cold water.
Place the eggs into a pan of boiling water and let them simmer for 8 mins so that they are not completely hard boiled. Then place the pan under running cold water for a few minutes and allow the eggs to sit in the cold water.
Cook the green beans in boiling water for 4-5 mins so that they are al dente, then drain and rinse in cold water.
Divide the pasta between 4 plates and then break up the mackerel into bite-size pieces and place on top of the pasta.
Then arrange the green beans on top, scattering the tomatoes, capers and olives over.
Remove the shells from the eggs and divide each into quarters and arrange on top.
Prepare the dressing by mixing all the dressing ingredients together and give it a taste to check the seasoning and adjust if needed.
Drizzle the dressing between the salad plates and finish each with a grind of black pepper. Fresh and delicious!
This would also make a great lunch to take to work or for a picnic.