top of page

Mackeral and Super Greens with Yogurt Dressing




3 tablespoons Niugini Organics Coconut Oil

4 x 100g mackerel fillets

5 cups kale, roughly chopped

2 cups broccoli, chopped

2 cups baby spinach leaves

3 tablespoons sunflower seeds

3 tablespoons pumpkin seeds


Freshly ground black pepper

Yoghurt Dressing

1/2 cup plain full-fat yoghurt

2 tablespoons lemon juice

2 tablespoons wholegrain mustard

1 cup dill leaves, roughly chopped

(To serve) dill sprigs, olive oil



1. Heat 2 tablespoons of the coconut oil in a frying pan over medium heat. Place the mackerel fillets in the pan and cook for about 2 minutes on each side. Turn off the heat and cover to keep warm.

2. Heat the remaining coconut oil in another frying pan. Saute the kale and broccoli until they brighten in colour (about 4 minutes). Remove from the heat and place in a large serving bowl. Add the spinach, sunflower seeds and pumpkin seeds and toss gently.

3. Combine the yoghurt, lemon juice, mustard and dill in a small bowl or jug and season to taste with salt and pepper.

4. Break the mackerel into small pieces and toss through the green salad. Divide between serving bowls, spoon over the yoghurt dressing, top with a sprig of dill, a drizzle of olive oil and a hit of freshly ground black pepper.

bottom of page