Mackerel Labneh Bowl

Name: Mackerel Labneh Bowl
Prep time: 15 min
Total time: 15 min
Yield: 2 servings

4.5

15m

Serves 2

A bright, fresh bowl of smoked mackerel, creamy labneh and quick-pickled cucumber that comes together in minutes.

High Protein

Fish

Lunch

Cuisine: Middle Eastern Fusion

Prep: 15m

Cook: 0m

Skills: Trivial

Instructions

Ingredients

Nutrition

Using a vegetable peeler or mandoline, slice the cucumber into ribbons. Toss with the apple cider vinegar and water, then leave to pickle for 10 minutes.

Apple Cider Vinegar1 tbsp (15 ml)

Water1 tbsp (15 ml)

Cucumbers0.3

Remove the skin from the smoked mackerel and flake the flesh into bite-sized pieces. Finely chop the pickled beetroot and chives, then roughly chop the parsley.

Pickled Beetroot2 tbsp (31.5 g)

Smoked Mackerel300 g

Cress2 tbsp (15 g)

Parsley2 tbsp (15 g)

Capers2 tbsp (30 g)

Chives1/4 cups (24 g)

Spread the labneh between two bowls or plates. Top with the smoked mackerel, pickled cucumber, beetroot, chives, cress, capers and parsley. Finish with a squeeze of lemon juice and a drizzle of extra virgin olive oil, then serve.

Labneh200 g

Lemon Juice2 tbsp (30 ml)

Olive Oil (EV)1 tsp (5 ml)