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03 Jun 2021

Spring to Summer Salad

Serves 4


  • 1 carrot
  • 1 washed courgette
  • 10 washed cherry tomatoes
  • 4-6 washed fresh basil leaves
  • 1 washed red pepper, seeds removed
  • 1 smoked mackerel fillet, skin removed

For the dressing

  • 1 tbsp olive oil
  • 1 tsp agave syrup or runny honey
  • Juice of half a lemon
  • 1 garlic clove, finely chopped or crushed
  • 1/2 tsp chilli flakes
  • A pinch of freshly ground black pepper
  • 1 tsp LittlePod vanilla extract


  1. Top, tail and peel the carrot. Peel it into wide ribbons with a vegetable peeler or use a mandolin if you have one and do the same to the courgette.
  2. Quarter the cherry tomatoes and finally sliced the basil leaves. Cut the red pepper into thin strips
  3. Put everything into a large mixing bowl and crumble in the mackerel fillet. Mix well with the salad servers.
  4. To make the dressing, combine all the ingredients in a small jug or a pitcher and mix well. Just before serving, pour this all over your salad and toss to coat everything in the dressing.

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