1cupsweet potatocut into thick dice - can also use regular potato
1small bunchbroccolinior 1 cup broccoli florets
1piececucumberabout 10-12 cm long
fresh parsleyto garnish - OPTIONAL
1tbspextra virgin olive oil
2tspapple cider vinegar
salt and pepperto season
Prepare the sweet potato/potato and the broccolini. Steam or roast your sweet potato/potato under tender, and lightly steam the broccolini until tender. Allow to cool.
Thinly slice the cucumber and the radishes.
Arrange the salad on a plate, starting with the rocket leaves. Scatter over the cucumber, radish, potato chunks and broccolini. Remove the skin from the mackerel fillets and flake over the top, then scatter over the sunflower seeds.
Whisk together the salad dressing ingredients (or shake together in a small jar) and pour over the salad just before serving. Garnish with some fresh parsley too, if you have it.
*I like to speed up the salad-making process by doing a big bake up of root vegetables on the weekend, which then lasts me all week and is so handy for quick meals, including this one. I usually cover a large roasting tray with thick chunks of sweet potato, potato, parsnip, pumpkin and/or carrots (basically, whatever root veg I have), drizzle with coconut oil and roast until tender (about 30 to 40 minutes, depending on how small you cut the vegetables).*You can use wholegrain mustard instead of dijon mustard in the salad dressing, if you prefer.