Mackerel Super Greens Salad with Yoghurt Dressing

This nutrient-dense pregnancy recipe tastes great with a piece of charred sourdough on the side. Mackerel is an oily fish rich in omega-3 fatty acids, which are needed to support the development of your baby’s eyes, vision and brain.

| Serves 4 |

Ingredients

3 tbsp coconut oil

4 x 100g mackerel fillets

5 cups kale, roughly chopped

2 cups broccoli, chopped

2 cups baby spinach leaves

3 tbsp sunflower seeds

3 tbsp pumpkin seeds

salt and pepper to taste

Dressing

½ cup plain full-fat yoghurt

2 tbsp lemon juice

2 tbsp wholegrain mustard

1 cup dill leaves, roughly chopped

Method

Heat two tablespoons of the coconut oil in a frying pan over medium heat. Place the mackerel fillets in the pan and cook for about two minutes on each side. Turn off the heat and cover to keep warm.

Heat the remaining coconut oil in another frying pan. Add the kale and broccoli and cook until they brighten in colour (about four minutes). Remove from the heat and place in a large serving bowl. Stir through the spinach, sunflower seeds and pumpkin seeds.

In a bowl, combine the yoghurt, lemon juice, mustard and dill. Season to taste with salt and pepper.

Break the mackerel into small pieces and stir through the green salad. Divide between serving bowls, spoon over the yoghurt dressing, top with a sprig of dill, a drizzle of olive oil and a bit of freshly ground black pepper. Enjoy.