This is heavily adapted from Waitrose magazine.  It's a great way of using up left-over rice.  Serves 2..

  • 20g sunflower seeds
  • 1 lemon, zest and juice
  • 4 sun-dried or sun-blush tomatoes, finely chopped
  • handful of basil, roughly chopped
  • handful of flat-leaf parsley, finely chopped
  • 4 spring onions, finely sliced
  • 250g cooked basmati or long grain rice
  • 175g smoked mackerel fillets
  • 100g baby spinach or baby kale

Toast the seeds in a dry pan over a low heat for about two minutes.

Mix the lemon zest, juice and tomatoes in a large bowl, then add the herbs, onions and rice and toss until well combined.

Flake in the smoked mackerel, discarding the skin, then pile in the spinach and give the salad another quick toss.

Divide between two bowls and sprinkle with the sunflower seeds.