This recipe can be adjusted to make a different lunch for each day of the week – simply replace the mackerel with tuna, smoked salmon or shredded chicken
|Prep time||20 minutes|
|Cook time||10 minutes|
|Serves||Makes 5 lunches|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Make it at home:
Finely slice the spring onions. Zest and juice the lemon. Finely chop the dill.
In a small mixing bowl, combine the spring onions, lemon zest and juice, dill, labneh and salt. Stir to combine and divide between 5 small resealable containers.
Remove the skin from the mackerel. Using a fork flake into chunks. Divide and place in 5 small resealable containers. Divide the lettuce between the containers. Slice the cucumber and divide between the containers
Pack it for the office:
Rinse and prick the sweet potato all over. Wrap it in wet paper towels. Microwave on high for 4-5 minutes. If the potato isn’t tender enough, continue cooking at 1-minute intervals until tender.
Once cooked, slice the sweet potato in half lengthways and top with the labneh mixture, flaked mackerel and serve with the salad.