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

Preparation info
  • Serves


    • Difficulty


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.