Butter Bean, Mackerel & Beetroot Chopped Salad

Ingredients:

•280g Smoked Mackerel Fillets (or roughly 1 fillet per person)

• Bunch of Farndon Fields beetroot – cooked

• 1 jar Bold Bean Co Queen Butter beans - drained

• 3 stalks of celery, quartered

• A handful of dill (roughly 10g)

• A large handful of walnuts (roughly 30g)

• 2 tbsp creme fraiche or greek yogurt

• 2 tsp wholegrain mustard

Method:

1. Firstly, cook the beetroot.

2. Once beetroot cooked and has cooled, put the mackerel, beetroot, celery, dill & walnuts onto a chopping board and chop into small, bite-sized chunks.

3. Tip the chopped mixture into a mixing bowl. Add the creme fraiche, mustard and plenty of black pepper and mix well to combine. Check for seasoning, adding more mustard if desired.

4. Tumble the salad onto a serving platter & enjoy.

Recipe from: Bold Bean Co