The light lunch : Lentil, mango and smoked mackerel salad

Serves 4

For the salad

• 250g cooked lentils
• 4 peppered smoked mackerel fillets
• 3 spring onions
• 200g baby spinach leaves
• 100g watercress
• 1 small handful mint leaves
• 1 mango

For the dressing

• 2 tsp toasted sesame oil
• 3 tbsp extra virgin olive oil
• 2 red chillies
• 2 tsp nigella seeds
• 1 lime
• 0 sugar

Step 1
Refresh the lentils in cold water, drain thoroughly and set aside.

Step 2
To make the dressing, combine the oils, chillies and seeds in a bowl, then whisk in the lime zest and juice.

Step 3
Season with salt and a sprinkling of sugar, to taste.

Step 4
Mix the leaves, spring onions and lentils in a large salad bowl.

Step 5
Divide between four plates, then layer with mackerel and mango.

Step 6
Dress each plate.

Step 7
Serve straight away.

Step 8
The trick is to fry them over a low to medium heat making sure the dough is cooked all the way through.