Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Isle of Wight tomato ploughman’s salad with smoked mackerel

British 20 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper.
Finely slice the onion. In a small bowl, combine the 4 tbsp vinegar, sugar and ½ tsp salt. Stir until dissolved, then add the onion. Let sit for at least 20 minutes.
Finely dice the shallot. Place the shallot, 4 tbsp olive oil, honey, mustard and 2 tbsp vinegar in a jar. Season with salt and pepper. Seal and shake well until emulsified. Taste and adjust the seasoning as required.
Tear or slice the sourdough into 5cm large chunks. Crumble the Cheddar. Spread the sourdough pieces on the baking tray. Drizzle over the olive oil, then scatter over the Cheddar and small spoonfuls of chutney. Bake for 5-10 minutes or until the bread is golden and the cheese is melted and crisping.
Quarter the tomatoes and lettuce heads. Finely slice the cornichons.
Arrange the tomatoes and gem lettuce on four serving plates. Scatter over the cornichons and the pickled onions.
Using a fork, flake the mackerel. Scatter the flakes over the salad.
Generously drizzle the dressing over the salad. Scatter half the Cheddar croutons over the top and serve the rest in a bowl on the side for extra crunch.
Serve immediately.