Shake-it-up chopped salad
Layer the ingredients in this salad in a large container, with the more tender leaves on top away from the dressing on the bottom, then shake it at lunchtime to perfectly distribute the dressing
Smoky fish dip & bagel chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
For the smoky fish dip
- 2 smoked mackerel fillets
- ½ lemonzested and juiced
- 100g Greek or natural yogurt
- small handful of dillfinely chopped
- ½ tsp smoked paprika
For the bagel chips
- 2 bagels(we used poppy seed bagels)
- 2 tbsp olive oil
- 1 tsp smoked paprika
Nutrition: Per serving (4)
- kcal357
- fat21g
- saturates5g
- carbs25g
- sugars3g
- fibre2g
- protein16g
- salt1.4g
Method
step 1
Remove the skin from the fish fillets and flake into a bowl, removing any pin bones you find along the centre. Lightly mash with a fork, then stir in the lemon zest and juice, yogurt, dill and paprika. The fish will be quite salty so it shouldn’t need any more seasoning. Will keep chilled for up to three days.
step 2
Thinly slice the bagels into small discs. Tip them into a bowl, drizzle with oil and sprinkle with paprika. Arrange in a single layer on a baking tray and cook in the oven or your air-fryer at 180C/160C fan/gas 4 for 10 mins, turning halfway. Once cooled, the bagel chips will keep in an airtight container for up to a week. Pack in a lunchbox and cool bag.
