5 ingredients: Lentil, bean & beet salad with smoked mackerel

Trim and halve the round beans, then boil in lightly salted water for 4 minutes, or until just tender. Drain.

Save 1 tbsp water from the lentils can, then drain the rest away. Toss the lentils, reserved water, cooked round beans, beetroot salad and 1 tbsp mustard until well coated.

Pile into wide serving bowls. Remove the skin and any larger bones from the mackerel, then flake on top of the salad. Try with a dollop of Essential Soured Cream or Greek-style yogurt on the side.