Light, crisp, and oh-so-satisfying! This mackerel salad brings together crunchy apple, fragrant fennel, and tender pearl couscous for the ultimate balance of flavours and textures. Discover this ideal on-the-go lunch now!
Ingredients
FOR 1 PERSON
1 small Granny Smith apple, thinly sliced into matchsticks
1/2 small fennel bulb, thinly sliced into matchsticks
50 g pearl couscous
1 tsp olive oil
1/2 tsp Provençal herbs
1 small can of mackerel, in olive oil
1 tsp capers, drained
1 tbsp sour cream, or crème fraîche
1 squeeze of lemon juice
pinch salt and pepper
fresh dill
curly lettuce
Instructions
STEP 01
Cook the pearl couscous
Bring a small pot of water to a boil. Add salt and cook the pearl couscous until tender, about 8 to 10 minutes. Drain and toss with olive oil and Provençal herbs while still warm. Set aside to cool slightly.
STEP 02
Prepare the apple and fennel
Thinly slice the apple and fennel into fine matchsticks using a mandoline or sharp knife. Drizzle with a little lemon juice to prevent browning and to add a fresh zing.
STEP 03
Assemble the salad
In your Tylla bowl, arrange the pearl couscous as the base, then add the apple and fennel matchsticks. Drain the mackerel, but keep some of the olive oil for flavour. Place the pieces of mackerel on top of the salad.
STEP 04
Finish with toppings
Add a dollop of sour cream on top. Sprinkle with capers, freshly chopped dill, and a touch of freshly squeezed lemon juice. Season with salt and pepper to taste. Garnish with a handful of curly lettuce for extra texture and colour.
Watch the full recipe video here.
