Super-green mackerel salad

• green bean↗85g 85g
• thin-stemmed broccoli↗85g 85g
• large handful baby spinach↗

  leaves

• hot-smoked mackerel↗2 2

  fillets (about 75g), skinned and flaked

• sunflower seed↗2 tsp 2 tsp

  toasted

• low-fat natural yogurt↗75ml 75ml
• lemon juice↗1 tsp 1 tsp
• wholegrain mustard↗1 tsp 1 tsp
• dill↗2 tsp 2 tsp

  chopped, plus extra to serve

Step-by-step instructions

1. 1

   Boil a pan of water. Add the green beans and cook for 2 mins, then add the broccoli and cook for 4 mins more. Drain, run under cold water until cool, then drain well.

2. 2

   To make the dressing, combine all the ingredients in a small jam jar with a twist of black pepper, put the lid on and give it a good shake.

3. 3

   To serve, mix together the cooked veg with the spinach and mackerel and pack into a lunchbox. Just before eating, pour over the dressing, scatter over the sunflower seeds and add a grind of black pepper and extra dill.