3 tbsp extra-virgin olive oil
1 tbsp lemon juice
150g green beans
Small bag of salad leaves
2-3 smoked peppered mackerel fillets
Handful cherry tomatoes, halved
Handful vegetable crisps, crushed
1. Whisk the olive oil and lemon juice, season and set aside.
2. Cook the green beans in boiling salted water for 2-3 minutes, until just tender, then refresh under cold water, drain and cut in half. Tip the salad leaves into a large bowl and add the beans.
3. Peel off the skin from the mackerel fillets and tear the flesh into bite-size pieces. Add to the salad with the tomatoes.
4. Add the dressing and toss well. Divide between 2 large plates and scatter with the vegetable crisps to serve.