Spring has well and truly sprung here in Bath this weekend, and all those daffodils and chirping birds made me feel inspired to cook myself a suitably green, fresh and delicious lunch today. I am a real fan of putting oniony flavours with vegetables and salads, it really livens them up and adds a healthy dose of sulphur which is good for the liver. I regularly sweat finely sliced onions or shallots, leeks and garlic until soft, then combine them with peas, broccoli or watercress. Today, I did just that, and added a grilled mackerel fillet on top. This combination of ingredients is packed with vitamins, minerals (including calcium), healthy fats and blood-sugar balancing protein. It really was a delicious, light, yet satisfying lunch that I urge you to try.