Ingredients

750 g (1 lb 10 oz) new potatoes
1 red onion, diced
1 x 450 g pot TOTAL 2% 
    Greek Yoghurt 
1 tbsp lemon juice
1 small handful each of parsley and 
   chives, chopped
1 x 225 g bag baby spinach
1 clove garlic
100 ml (4 fl oz) olive oil
4 whole mackerel, scaled and 
   cleaned (or mackerel fillets)

Cook potatoes in salted water until just tender, drain. Lightly crush using a fork, then mix with onion, yoghurt, lemon juice, parsley and chives. Season with salt and pepper. Shred half of spinach and mix into potatoes. Keep warm.

Place remaining spinach in a food processor with garlic and pulse until smooth. With motor still running, slowly pour in oil to form dressing.

Place mackerel on a baking sheet, season with salt, drizzle over a little olive oil. Grill on both sides until golden brown and cooked through. Serve with potato salad and drizzle over dressing.

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D C Thomson & Co Ltd.    Sunday Post    post plus