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
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | Makes 5 lunches |
| Cuisine | European |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 450 |
| Fat | 19.6g |
| Saturates | 2.2g |
| Protein | 16.1g |
| Carbs | 59g |
| Sugars | 15.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMake 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.
