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.