Smoked Mackerel with Warm Lentils and Watercress
Makes 1 serving

INGREDIENTS
80 g Smoked mackerel (As sold. Most of the fat in any dish it is in.)
130 g Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
50 g Watercress
2 tsp (12 g) Wholegrain mustard
40 g Red onion
4 g Olive oil
One tablespoon Cider vinegar

METHOD
1. Slice the onion finely and put it in a bowl with the vinegar and a pinch of salt for five minutes to soften and turn pink.
2. Warm the lentils in a pan with a splash of water for three minutes.
3. Whisk the mustard and oil into the onion and its vinegar, then toss the warm lentils through it.
4. Pile the watercress on top, flake the mackerel over with the skin removed, and grind pepper over the lot.

Contains fish and mustard.

RECIPE NOTES
Ready-cooked lentils from a pouch make this a ten-minute dinner. Puy or green lentils; red ones go to mush when warmed.
Smoked mackerel is eaten cold here, which is how it comes. No cooking of the fish at all, and it is still 30 g of protein.

Full recipe: https://www.getfuel8.com/recipes/smoked-mackerel-warm-lentils-watercress
