Smoked mackerel with herb & beet couscous
Packed full of good stuff, this salad is enough for two, plus a lunchbox the next day
Cook the green beans and edamame beans together in a pan of boiling water for 3 mins until tender. Drain and cool under cold running water, then drain again and mix with the cannellini beans and red onion. Add the lemon juice, sugar, poppy seeds and seasoning and stir through. Scatter the feta on top, then divide between plates or containers to pack into lunchboxes.