Smoked mackerel, fennel & chickpea salad with horseradish & yogurt dressing

Name: Smoked mackerel, fennel & chickpea salad with horseradish & yogurt dressing
Yield: Serves 4
Ingredients: juice of ½ lemon; 200 ml plain yogurt; 40 ml extra virgin olive oil; 2 tsp hot horseradish sauce; 30 ml lemon juice; 300 g smoked mackerel fillet, skinned and boned; 100 g cherry tomatoes, halved; 1 fennel bulb, trimmed; salt and pepper; 4 tbsp olive oil; 400 g can chickpeas, rinsed and drained; 4 baby gem lettuce, halved; bunch of spring onions, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

Here’s a summery salad that could be served as a smart starter, too. Come wintertime, we warm it up by roasting the fennel until it’s slightly frazzled and add some Slow-roasted Tomatoes, too. The chickpeas can be swapped for any pulse you like, or even some couscous dressed in lemon and olive oil. Similarly, use any other salad leaves in place of the baby gem.