Now that I am working again, albeit part-time, I need to get my act together and organise our meals more efficiently.
To give us a little bit of credit, we do plan the meals we are going to eat during the week, but I never know what I’m going to make each day. This can result in a last-minute-hungry-toddler-hungry-parents panic (omelette!).
This is my current favourite one dish meal (that can be stretched to two meals) and is even better the following day for lunch at work, with some lettuce and cucumber mingled in, or some sliced avocado.
I’m not sure why this happens, but we always seem to have a huge bundle of potatoes leftover from the veg box, so this recipe is killing two birds with one stone (or as my Norwegian sister-in-law will tell you, “Two flies, one smack” ).
Mackerel, lemon and dill potato salad
serves 3 (and a toddler) generously
750g salad potatoes – boiled until tender, then diced
1 tablespoon mayonnaise
2 tablespoons Greek yoghurt
zest of one lemon
juice of half a lemon
1 clove of garlic, crushed
1 tin (125g) skinned and boned (msc, please) mackerel in olive oil (reserve a little oil for the dressing)
handful of dill, chopped well
salt and pepper to taste
optional extras: avocado, cucumber, green peppers, asparagus
In a large bowl or dish, combine the mayonnaise, Greek yoghurt, lemon juice and zest, garlic and mackerel (with a little of the olive oil).
Add the dill and potatoes and gently stir to coat generously.
Taste and season accordingly.