carrot grated, prepped weight
18g x tbsp
Grate the carrots and marinade with the olive oil, salt and vinegar.
Blend the pepper to a pulp and fold in yoghurt and season.
Divide the carrot between four bowls.
Flake the mackerel and add the chopped tarragon. Place this on top of the carrot in each bowl and top with the red pepper yoghurt.
Serve and enjoy!
Per 145g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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