Ok this is amazing! Truly amazing. It’s the dressing that does it. If you didn’t fancy mackerel you could do this just with Parma Ham or veggies alone or salmon or chicken or…or….or…. You get the picture. Try it, it’s fab. And quick, did I mention it’s just 20 minutes to lushdom?

Ingredients

2 mackerel fillets
3 slices of Parma ham (optional)
4 tomatoes. I used yellow and red varieties
2 asparagus spears
1 little gem or other preferred leaf
6-10 baby potatoes
Zest and juice of one lemon
Half tub of buttermilk (roughly 140ml)
Drizzle of Extra Virgin Olive Oil
Salt and pepper

Method

Boil your potatoes in salted water for 20 minutes. Shave your asparagus into strips with a potato peeler. Cut your tomatoes into quarters and then slice them horizontally. Tear up your Parma ham and mackerel.

Arrange all of this loveliness on a big platter.

To make the dressing add the buttermilk and lemon zest to a bowl and gradually add the juice, tasting all the time. The buttermilk will balance out the lemon for a lovely mellow taste. Add the Extra Virgin olive Oil for richness and season with salt and pepper.

Drizzle over the salad and serve!