High in the right kind of fats, super low in carbs, and wondrously quick and easy! The power of the scotch bonnets cuts perfectly through the richness of the mackerel and the dressing. Make sure you keep the beans nice and al dente, to make the most of the textual variation.
Boil a pan of water and blanch the ‘topped & tailed’ beans. 2 minutes max should do it. Plunge them into ice-cold water, so that they keep their colour & crunch.
Toss the beans in the dressing of your choice; I always opt for classic French vinaigrette as it is low carb & the the acidity of the vinegar provides a welcome tang against the oiliness of the fish.
Hard boil your eggs in the same boiling water as you had cooked the beans (economy of washing-up is a must!). After 5 mins, place into cold water until cool, then peel and halve.
Thinly slice some red pepper (I used the ‘pointed’ kind, as nice and sweet) and sprinkle over your beans. Do the same with the scotch-bonnets. Take care not to touch your eyes with chilli-fingers; it really does hurt!
De-skin your mackerel (or you can keep it on if you prefer) and position it on top of the salad. Add the eggs, drizzle a final amount of dressing over the top and sprinkle with paprika. Voila!
Thank you for reading and bon ap!