Light and easy for people on the go!


  • for the tuscan bread salad:
  • 8 fresh, ripe tomatoes
  • 1 bunch basil
  • ½ tin of piquillo peppers
  • 20 black olives
  • crispy croutons (2 slices of country loaf torn and roasted with some olive oil)
  • olive oil
  • salt and pepper
  • for the potato and smoked mackerel salad:
  • 12 cooked new potatoes
  • 3 tblsp crème fraiche
  • 1 fillet smoked mackerel
  • 2 spring onions
  • ½ lemon (juice and zest)
  • drizzle of honey
  • salt and pepper
  • for the roast garlic, chilli, lemon and parsley pasta salad:
  • 200 g pasta
  • 100 ml olive oil
  • 2 cloves of garlic, chopped
  • 0.5 a red chilli
  • 1 lemon (juice and zest)
  • 1 bunch of chopped parsley
  • 1 tsp honey
  • salt and pepper


  • For the Tuscan Bread Salad:
  • Chop the tomatoes and place in mixing bowl.
  • Add the sliced piquillios.
  • Add the stoned olives and crispy croutons.
  • Tear in the basil and drizzle with olive oil liberally.
  • Season and leave to infuse for approximately 1 hour.
  • For the Potato and Smoked Mackerel Salad:
  • Cut the new potatoes in half and place in a mixing bowl.
  • Add the sliced spring onion and flake in the mackerel.
  • Add the crème fraiche, lemon juice and lemon zest.
  • Fold together gently and taste for seasoning.
  • For the Roast Garlic, Chilli, Lemon and Parsley Pasta Salad:
  • Fry the chopped garlic in the olive oil until it is lightly caramelised.
  • Add the chopped chilli, lemon zest and juice.
  • Add the chopped parsley.
  • Stir in the warm pasta which has been cooked in salted boiling water and drained well.
  • Allow to cool and make sure the pasta is well coated.

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light meals and snacks starters and nibbles quick meals paul flynn: irish food