2 hot-smoked mackerel fillets (about 75g), skinned and flaked
2 tsp sunflower seeds, toasted
75ml low-fat natural yogurt
1 tsp lemon juice
1 tsp wholegrain mustard
2 tsp dill, chopped, plus extra to serve
Boil a pan of water. Add the green
beans and cook for 2 mins, then add
the broccoli and cook for 4 mins more.
Drain, run under cold water until cool,
then drain well.
To make the dressing, combine all
the ingredients in a small jam jar with
a twist of black pepper, put the lid on
and give it a good shake.
To serve, mix together the cooked
veg with the spinach and mackerel and
pack into a lunchbox. Just before eating,
pour over the dressing, scatter over the
sunflower seeds and add a grind of black
pepper and extra dill.