SMOKED MACKEREL & HARICOT BEANS IN LEEK AND MUSHROOM SAUCE

This simple yet nutritious dish is filling, tasty and quick to make. With each portion you will have vitamins D, E, iron all the daily requirement for selenium. Serves 2

INGREDIENTS

• 2 leeks, chopped finely
• 50 g mushrooms, chopped
• 75 g tomatoes, chopped
• 1 fat clove of garlic, crushed
• 1 level tsp coarse black pepper
• 1 tbsp olive oil
• Little salt
• Hand full of fresh thyme, chopped
• 150 g cooked haricot beans
• 2 tsp of tomato paste
• 200 ml vegetable stock or hot water
• 2 fillet of ready to eat peppered smoked mackerels
• 100 g feta cheese, crumbled

50 g of RISI ( RISONI ) pasta per person to serve.

METHOD

First add the leeks, mushrooms, tomatoes, garlic in a pan with the olive oil, stir and cook for 5 minutes on medium heat. Meanwhile, cook the pasta in a pan of boiling salted water for approximately 6-7 minutes. Reserve 200 ml pasta water (or vegetable stock) for the sauce. Drain the pasta.

Add thyme, beans, tomato puree and pasta water to the leek and mushroom mixture. Stir and cook for 3 minutes. Turn the heat off, add mackerel fillets, some feta cheese, mix and serve immediately with riso pasta. Sprinkle some thyme and feta just before serving.

COOK'S TIP

• If you cant find risi pasta, any small sized pasta of your choice will be just fine.
• Arpa sehriye ( risi ) pasta is produced from durum wheat semolina also called risoni. Widely available in continental food stores.
• I used haricot beans from my freezer but a can of drained beans will work just the same