Smoked Mackerel, and Grapefruit Salad
1 tbsp Dijon mustard
1 tbsp olive oil
175g/6oz smoked mackerel, skinned and flaked
1 large ripe avocado, stoned, peeled and cut into cubes
1 x 400g/14oz can lentils, drained and rinsed
seeds of 1 pomegranate
bunch of fresh chives, snipped
100g/3½oz mixed salad leaves
salt and ground black pepper
1 Slice the top and bottom off the grapefruit and sit it on a board. Use a small serrated knife to cut away the peel and pith. Holding the grapefruit over a small bowl, cut between the membranes
to separate the segments. Squeeze the membranes into a separate small bowl to extract as much juice as possible.
2 Whisk the mustard, oil and plenty of seasoning into the grapefruit juice to make the dressing.
3 Put the smoked mackerel, avocado, lentils, pomegranate seeds, chives and salad leaves in a large bowl and toss together. Drizzle the dressing over the top and add the grapefruit segments. Serve immediately.