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For the vinaigrette:
- Place the eggs in a saucepan of cold water over a high heat and bring to the boil. Once boiling, cook the eggs for eight minutes, then remove using a slotted spoon. Run the eggs under cold water, then transfer into a bowl of iced water to prevent them from cooking further.
- Place all of the ingredients for the dressing into a small jar. Close the jar and shake to combine.
- To assemble, divide the leaves between two plates. Top with the tomatoes and shallots. Add an egg, a mackerel fillet and 1-2 slices of brown bread to each plate.
- Drizzle over the dressing and serve.
Per serving: 542kcals, 34g fat (6.9g saturated), 32.8g carbs, 8.2g sugars, 29.7g protein, 4.5g fibre, 0.515g sodium
If you’re bringing this into the office for lunch, make the dressing in a small jar. Close the jar and bring it to work with you so you can dress your salad just before you eat it.
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