This is one of those amazing salads that contains the colours of the rainbow...so you KNOW it's going to do you good before you even eat it. Just looking at this bowlful of deliciousness will lift your soul and your body will say
As if that isn't enough, my zero propoint herbaliscious, spicy cauliflower crumb topping, gives a zest and a life to this dish that will wake your bones up!
My version contains smoked mackerel, but if you prefer smoked, or cooked fresh salmon, ham or chicken, just replace my suggestion with your favourite protein.
The propoints in this salad come from the protein you add, so if you follow my recipe, one 75g smoked mackerel fillet is 7pp/150kcal.
(Calorie counters need to add an additional approx.150kcal for the salad itself.)
If you make any substitutions, just calculate the propoints for what ever you decide to use.
If you are short of propoints, leave out the protein and serve as a delicious
zero pp dish.
You will need : (Per portion)
Selection of salad leaves
(I used spinach, red chard & rocket, but any salad leaves will do)
A few broccoli florets, steamed for 2-3 mins then cooled under running water
Handful of blueberries
(I used coriander and basil)
2 teaspoons seasoned rice wine vinegar
or balsamic vinegar
1 smoked mackerel fillet (75g)
For the cauliflower crumb topping
A few florets cauliflower
1 clove garlic, crushed
1 clove garlic, crushed
Selection of seasonings
(I used sumac, piri piri, black pepper and dried herbs)
Start by layering the salad leaves and fresh herbs along with the chopped pepper, cooked broccoli and blueberries.
Dress lightly with vinegar.
Just look at those colours!
Make julienne strips with the carrot and scatter them freely over the salad. Remove the skin from the mackerel. Check for any large bones, then break the fish into large chunks. Pop them on the top.
Meanwhile, chop the cauliflower finely in a food processor until the texture of breadcrumbs. Dry fry in a pan with the crushed garlic. (You can use a little spray oil if you wish). Add seasoning to your personal taste, making them as herby, spicy or garlicky as you like.
Keep frying until dried, golden and toasted. They do resemble breadcrumbs!
Add the 'breadcrumbs' hot and freshly toasted, or allow to cool slightly before tipping liberally over the mackerel.
Peppery rocket, sweet blueberries, smoky fish and spicy toasted crumbs...
I can feel a happy dance coming on.