Smoked Mackerel and New Potato Salad

  

Lunch Option: Smoked Mackerel and New Potato SaladThis light lunch is perfect to pack and take out on the go. Great for any hard working students who want a change from library sandwiches! Smoked Mackerel is also a fairly cheap option to go with and requires no cooking, you simply tear it up over the salad. The dressing is either light mayonnaise or low fat creme fraiche (depending on preference), meaning you get a nice creamy dressing without the calories.1 x Pack of Mackerel Fish (I bought everyday value here)1 x Pack of New Potatoes4 x Tbsp Low Fat Creme FraicheHandful Green Salad Leaves (per portion)Chopped Chives (Optional)Cracked Black Pepper (Optional)Half/Quarter the New Potatoes and boil for 15 minutes until tender. Then drain.Meanwhile, mix the Creme Fraiche with the Chives and Black Pepper (Optional) and flake the Mackerel* into pieces, mixing half with the dressing along with the drained Potatoes.Place the Green Salad Leaves on the bottom of the plate, then the dressing mixture and finally the leftover Mackerel on top. Add more Black Pepper is you would like!* I suggest you use one Mackerel fish per portion (comes in a pack of 4)It's that simple. An easy, affordable lunch that doesn't take too long to make. Can also be made the night before and kept in the fridge if necessary. Perfect to take out or eat at home!

Smoked Mackerel and New Potato Salad

Lunch Option: Smoked Mackerel and New Potato SaladThis light lunch is perfect to pack and take out on the go. Great for any hard working students who want a change from library sandwiches! Smoked Mackerel is also a fairly cheap option to go with and requires no cooking, you simply tear it up over the salad. The dressing is either light mayonnaise or low fat creme fraiche (depending on preference), meaning you get a nice creamy dressing without the calories.1 x Pack of Mackerel Fish (I bought everyday value here)1 x Pack of New Potatoes4 x Tbsp Low Fat Creme FraicheHandful Green Salad Leaves (per portion)Chopped Chives (Optional)Cracked Black Pepper (Optional)Half/Quarter the New Potatoes and boil for 15 minutes until tender. Then drain.Meanwhile, mix the Creme Fraiche with the Chives and Black Pepper (Optional) and flake the Mackerel* into pieces, mixing half with the dressing along with the drained Potatoes.Place the Green Salad Leaves on the bottom of the plate, then the dressing mixture and finally the leftover Mackerel on top. Add more Black Pepper is you would like!* I suggest you use one Mackerel fish per portion (comes in a pack of 4)It's that simple. An easy, affordable lunch that doesn't take too long to make. Can also be made the night before and kept in the fridge if necessary. Perfect to take out or eat at home!

New Potato, Green Bean, Tomato and Chorizo Salad with Grilled Halloumi

Another lunch option, which is perfect for taking to the library and cooked the night before/that morning and stored in tuppleware. Packing your own lunch obviously saves you money but also time - if you've got a deadline then you won't need to stand queueing for your lunch when you could be ploughing through that essay.*Warning - these measurements aren't exact because it really depends on how much you eat.Handful of New Potatoes3 x Halloumi Slices6 x Green Beans5 x Cherry Tomatoes1/5 Chorizo (Optional)An average lunch bought on campus for me works out at around £4 - so immediately saving yourself cash!Chop the New Potatoes in half and boil for 12 minutes until soft (but not dissolving!) Add the Green Beans for the final 3 minutes.Meanwhile, Grill the sliced Halloumi, flipping over once so both sides are golden. (Keep you're eye on this - can burn easily!)Drain the Green Beans and Potatoes and set aside. In the same pan quickly fry the Cherry Tomatoes and Chorizo (Optional) for 1 minute, then set aside also.Slice the Grilled Halloumi and add everything together in a tuppleware container and cool before storing in the fridge, ready to take with you later on!

Recipe : Sweet Potato Tikkis / Shakarkhand - Vegan

We love Sweet Potatoes and the best way to have them is roasted on coals with tart and spicy flavours. But roasting on coals isn't an easy or fast option, so I had to settle for our second favourite way of eating them - FRIED! My sister loves them batter fried, but we also love them as crisps, however to make them healthy, I pressure cooked them first and then pan fried them, rather than deep frying them.Once you pressure cook the sweet potatoes, you can refrigerate them (but layer a napkin or towel on top and bottom to absorb the condensation in the fridge) and slice up a few and fry as needed.The quantities of spices to be used as completely on taste, so feel free to experiment. Ingredients :1 kilo sweet potatoes / shakarkhand - washed and all mud removedfresh lime - to tastesalt - to tastejeera / cumin powder - to tastechilli powder - to taste1/2 tsp oil to fryMethod :Pressure cook the sweet potatoes / shakarkhand for 3 whistles. Don't overcook them, or they will turn mushy.When cool, slice into 1/4" - 1/2" thick slices.Heat oil in a pan, fry till crisp on both sides.Turn off the heat.Squeeze lemon and sprinkle salt, chilli powder and cumin powder to taste.Eat as is for breakfast or a snack or eat it with rotis for a meal.

Smoked Mackerel and New Potato Salad

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Lunch Option: Smoked Mackerel and New Potato Salad
This light lunch is perfect to pack and take out on the go. Great for any hard working students who want a change from library sandwiches! Smoked Mackerel is also a fairly cheap option to go with and requires no cooking, you simply tear it up over the salad. The dressing is either light mayonnaise or low fat creme fraiche (depending on preference), meaning you get a nice creamy dressing without the calories.1 x Pack of Mackerel Fish (I bought everyday value here)1 x Pack of New Potatoes4 x Tbsp Low Fat Creme FraicheHandful Green Salad Leaves (per portion)Chopped Chives (Optional)Cracked Black Pepper (Optional)Half/Quarter the New Potatoes and boil for 15 minutes until tender. Then drain.Meanwhile, mix the Creme Fraiche with the Chives and Black Pepper (Optional) and flake the Mackerel* into pieces, mixing half with the dressing along with the drained Potatoes.Place the Green Salad Leaves on the bottom of the plate, then the dressing mixture and finally the leftover Mackerel on top. Add more Black Pepper is you would like!* I suggest you use one Mackerel fish per portion (comes in a pack of 4)It's that simple. An easy, affordable lunch that doesn't take too long to make. Can also be made the night before and kept in the fridge if necessary. Perfect to take out or eat at home!