Hot peppery watercress and radish combine with smoked mackerel to give you loads of flavour. Serve with a slice of rye bread to add fibre.

Makes 1 lunch
Smoked mackerel fillet 1
Small cooked beetroot 1, chopped
Spring onion 1, sliced
Radishes 4, sliced
Watercress large handful

For the dressing
Plain yoghurt 1 tbsp
Horseradish sauce 1 tsp
Lemon a squeeze
Freshly ground black pepper

1 Mix together the dressing ingredients and spoon it into a small sealable jar or pot.

2 Remove the skin from the mackerel, then flake the fish into a sealable container.

3 Add the beetroot, spring onion and radishes, and top with the watercress. Seal the container.

4 When it’s time to eat, pour the dressing over the salad and mix well.