• 500 g mini new potatoes
  • 200 g fine asparagus
  • 0.5 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 0.5 tsp Fairtrade caster sugar
  • 3 tbsp sunflower oil
  • 0.5 tsp mustard powder
  • 1 large red onion, finely sliced
  • 100 g cucumber, washed, halved and thinly sliced
  • 100 g radishes, washed, trimmed and thinly sliced
  • 2 tbsp washed and chopped fresh flat-leaf parsley
  • 75 g watercress, washed
  • 130 g smoked mackerel, skin removed, and flaked into pieces


  1. 1

    Place the potatoes in a pan of cold water. Bring to the boil then simmer for 12-15 minutes, until tender. Drain and allow to cool. Meanwhile, place the asparagus in a pan of boiling water and simmer for 1½ minutes, then drain and refresh in cold water.

  2. 2

    Put the white wine vinegar, lemon juice, caster sugar, oil and mustard powder in a jug. Season with freshly ground black pepper, whisk together, then set aside or store in an airtight container until required.

  3. 3

    Transfer the potatoes and asparagus to a large bowl and add the onion, cucumber, radishes, parsley and watercress. Toss to combine.

  4. 4

    To serve, gently toss through the dressing and top with the flaked mackerel.


    Cook's tip: you could always use a drained 200g tin of tuna steak in water in place of the mackerel in this dish.

Nutritional Details

Each serving provides
  • Energy 917kj 219kcal 11%
  • Fat 12.6g 18%
  • Saturates 3.8g 19%
  • Sugars 3.6g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 419kj/100kcal

Each serving provides

17.1g carbohydrate 3.7g fibre 7.4g protein

Also in these Scrapbooks

Back to top