Difficulty: Easy - for beginners
Dietary guidance: v
500g belle de fontenay potatoes, halved
150g smoked mackerel, flaked
juice of 1 lemon
2 tsp wholegrain mustard
3 tbsp olive oil
salt and pepper
150g mache and peashoots
Boil the potatoes in salted water for 10-12 minutes until tender.
Blend the watercress with the lemon and mustard in a blender, add the olive oil and season with salt and just a touch of pepper.
Toss the cooked potatoes and the mache and peashoots together with the dressing, and place in a large serving bowl.
Slice the avocado and arrange with the flaked mackerel on top of the salad. Serve with more of the watercress and lemon dressing drizzled over.