Ingredients
- 200g puy lentils
- 1 small red onion
- 1 handful dill, chopped
- 2 fillets of mackerel (break into flakes)
- 1 chicory- few leaves
- olive oil
- 1 knob of butter
- salt and pepper
- 2 tbsp chopped flat-leaf parsley.
Dressing
- 2 tbsp rapeseed or olive oil
- 1 tbsp cider vinegar or lemon juice
- ½ tsp mustard
- salt and pepper
Instructions
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In a bowl, gently combine the mackerel, onion, lentils and herbs, trying not to break up the fish too much.
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Season well. For the dressing, shake the oil, cider vinegar or lemon juice and mustard together in a screw-topped jar to combine.
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Trickle the dressing over the salad and toss gently. Scatter some chopped parsley over the salad and serve with lemon wedges on the side.
