Smoked Mackerel and Sweet Potato Salad

This is a fabulous 'skin boosting' recipe, combining smoked mackerel and sweet potato salad with leeks, pumpkin seeds and lemon Dijon dressing.                                             

Serves 4

450g sweet potatoes, peeled and cut into 1 inch chunks   
2 medium leeks, finely sliced
225g smoked mackerel, skinned and filleted
100g pumpkin seeds
250g watercress, spinach, wild rocket
A little light olive or coconut oil to sauté the leeks

Lemon and Dijon dressing:
60ml extra virgin olive oil
30ml lemon juice
3 tsp Dijon coarse grain mustard

Steam the sweet potatoes until tender. This will take approximately 10-12 minutes depending on the size of the chunks. The smaller the potato pieces the quicker they will cook.

Heat a frying pan to moderate and add the oil of choice followed by the finely sliced leeks. Allow the leeks to sauté until soft. This will take approximately fifteen minutes. Occasionally stir the leeks with a wooden spoon in order that they do not stick to the pan. Add a splash of water is necessary to finish off the cooking process.

Meanwhile skin the mackerel fillet and break into large chunks, but not so big that they become difficult to eat.

For the dressing mix all of the ingredients together and set to one side.

When ready to serve divide the sweet potato and salad leaves into 4 salad bowls followed by the sautéed leek. Add the mackerel pieces and pour the dressing over each plate and top with the pumpkin seeds.