Serves 1

½ x 225g can mackerel fillets in oil, drained and placed on kitchen paper to absorb excess oil

½ x 410g can chickpeas or butterbeans or cannellini beans

1 tbsp tapenade

½ 150g bag of baby or young leaf spinach, finely sliced or shredded or watercress

1 celery stick, finely sliced (optional)

2.5cm chunk of cucumber diced (optional)

50g quinoa – cooked as per packet instructions drained and cooled


Tip all the ingredients in a bowl and mix so that the fish flakes and everything else becomes coated in tapenade.