MIGHTY MACKEREL AND RAVING RHUBARB, SPINACH, WATERCRESS AND HAZELNUT SALAD

After eating this I reckon you could give Popeye a run through his money in a fight. It’s so packed with nutrients and the combination tastes great. Rhubarb seems to be in season now so grab it while

you can

INGREDIENTS

1 ready cooked smoked mackerel fillet.

2 large handfuls of fresh spinach.

A large handful of watercress or rocket.

One medium stick of rhubarb.

A handful of chopped hazelnuts.

1 to 2 teaspoons of extra-virgin olive oil. (Optional)

Zest and juice of half an orange or to taste.

Finely chopped red chilli or grated ginger to taste if required.

Ground black pepper.

METHOD

Chop the rhubarb into roughly 2 cm chunks and roast on a baking tray for approximately twenty minutes until soft.

In the meantime place the spinach and watercress and to a plate.

Flake the fish over the plate discarding any bones if there are any.

Lightly crush the hazelnuts and scatter around the plate.

When cooked place the rhubarb on top of the salad and dress immediately with the orange zest, juice and olive oil.

Season with black pepper to taste.

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