This simple salad is great for a packed lunch or picnic as well as for a quick and easy dinner.

Serves 2

Ingredients	Equipment to have ready
For the dressing:	Chopping board
1 tsp Dijon mustard	Sharp knife
Rapeseed or olive oil	Small jar with lid for mixing the dressing
1 clove garlic, crushed	Fine grater
Cider vinegar	Grater
Juice of 1/2 lemon juice	A large mixing bowl
	Small frying pan
For the salad:
2 portions of rice (use whichever rice you prefer)
Large handful flaked almonds
2 spring onions, finely chopped
1/4 cucumber, cut into little cubes
1 large carrot, grated
4-6 radishes, halved and thinly sliced
1/2 fennel, finely sliced (optional)
Large handful sugarsnap peas or mangetout, thinly sliced
198g can sweetcorn, drained
2 fillets of smoked mackerel, skinned (I like to use peppered mackerel but choose your favourite)
1 tbsp each of chopped parsley and mint plus any fennel fronds if there are some
Salt and pepper

Method

1. First cook the rice according to packet instructions.
2. Next, make the dressing by combining the Dijon, a glug of oil, the garlic, a drop of cider vinegar, the lemon juice and some salt and pepper in the jar and shaking well. Taste and adjust the vinegar and oil to suit you. I like my dressing sharp from the lemon and vinegar, but you can tone it down with more oil.
3. When the rice is cooked, stir through with a fork and pour over half the dressing. Stir with the fork to coat the rice. Set aside.
4. Lightly toast the almonds and set aside.
5. Prep the veggies and put them all in a large mixing bowl. Pour over the rest of the dressing and mix through.
6. Add the rice, mackerel and herbs then stir through to combine.
7. Serve sprinkled with the almonds.