• Serves: 4


  • 25g anchovy fillets in oil
  • 75ml olive oil
  • 1 clove garlic
  • 1/2 tsp English mustard
  • 50ml white wine vinegar
  • 2 fillets smoked mackerel, skin removed and flaked
  • 400g tinned cannellini beans or butter beans
  • 200g cherry tomatoes, halved
  • 6 spring onions, sliced
  • 1 bunch curly parsley, chopped coarsely
  • Freshly ground black pepper


  • First make the dressing by blitzing the anchovies, garlic, olive oil, mustard and white vinegar together.
  • Drain the beans and rinse under hot, not boiling, water.
  • Mix all the ingredients together and serve.



459kcal, 35.4g fat, 6.1g saturates, 13.8g carbs, 3.9g sugars, 4.6g fibre, 19.8g protein, 0.97g salt

View more recipes