Tahini kale & Smoked Mackerel
Updated: Aug 29
Easy, fast, healthy & light - the perfect all-season salad.
So satisfying. Thank you! –Jane Williams
A collaboration between my daughter and me. She came up with the tahinin kale, Coco loves tahin, I like it, but not too often as it can be for me too rich, I added the smoked mackrel which we love for its healthy fats and distinct flavour but again not too often, too much, and like tahini becomes one of those foods you need a long break from.
Tahini Kale & Smoked Mackerel
cooking time 15 mins
Enough for 2
Equipment:
Chopping board, sharp knife, steamer, mixing bowl, salad mixing spoon.
Ingredients:
Tahini kale recipe:
Juice of a fresh lemon
1x tsp salt
2x tbsp tahini paste
A little hot water to mix into a lighter consistency paste
1x bag or a bunch of fresh dinosaur or cavolo nero kale leaves
1x packet of peppered or plain smoked mackerel
Directions
Make the tahini paste by adding the ingredients together into a creamy consistency, and put it to the side.
Cut the kale leaves away from the center stalk, slice, wash & place in a steamer over a pan of boiling water steam for 2-3 mins.
Remove the kale from the steamer & place it into a mixing bowl
Add the tahini paste, mix & place in a serving dish
Remove the skin from the mackerel & break it into pieces to place over the tahini
Serve & enjoy.
Tahini kale and mackerel can be kept refrigerated in an airtight container overnight & taken to work for lunch or had for dinner the next day.
We would love to hear from you. Tell us what you like or would change with this salad leave a comment.