Our tasty take on the classic nicoise with lightly pan-fried smoked mackerel, full of omega-3 to keep the heart healthy and lower cholesterol.

Serves: 2 | Cook Time: 25 mins | Calories: 543 | Type: Gluten-Free| Macros P: 31g / C: 40g / F: 30g


  • 2 x 80g smoked mackerel (fish) (ready to eat)
  • 80g quinoa
  • 2 eggs
  • 100g green beans
  • 120g cherry tomatoes
  • 40g black pitted olives
  • 20g capers
  • 1 lemon
  • 2 tsp dijon mustard (mustard)
  • Fresh dill

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Trim the green beans and cut the cherry tomatoes into quarters, slice the black olives in half and finely chop the dill. To make the lemon dressing; in a bowl mix together the juice from the lemon, the mustard and 1 tbsp olive oil. Season with sea salt and black pepper.
  2. Rinse the quinoa and place in a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins.
  3. Fill a saucepan with boiling water, place the egg into the water and simmer for 8 mins. Once the eggs are cooked run under cold water for 1 min and peel, then cut into quarters.
  4. Boil another kettle, and fill the same saucepan with boiling water, add the green beans and simmer for 4 mins until tender, then drain.
  5. Meanwhile, heat a frying pan with 1 tsp oil on a medium heat and fry the mackerel on each side for 2 mins to heat through.
  6. Drain the quinoa and mix with the olives, capers, cherry tomatoes, cooked green beans, dill and half of the lemon dressing.
  7. To serve, spoon the vegetable quinoa onto two warm plates and top with the smoked mackerel. Arrange the egg quarters around the mackerel and spoon over the remaining lemon dressing.