1 tsp quark or low-fat, plain fromage frais
3 tbsp or ½ cup cooked green lentils or Puy lentils (1bsp or ¼ cup of 40g dry weight)
4 cherry tomatoes, halved
Ground black pepper, to taste
100g mixed salad leaves
50g or ½ fillet cooked mackerel, skin removed and flaked into pieces
Put the quark or low-fat fromage frais, cooked lentils and cherry tomatoes in a bowl, season with black pepper and mix together. Arrange the salad leaves in a sealable container, add the lentil mix and top with flaked mackerel.
Top Tip: If you’re in Management, try pepping this up with 1 tsp horseradish sauce added to the quark or fromage frais mixture; you can also swap the tomatoes for two small cooked baby beetroot.
If you’d like to read more healthy recipes you can find them here on our blog or in the LighterLife Magazine.