Inspired by bits and bobs in my fridge, and fancying a simple supper, this is what I cooked up!
Chop the tomatoes into bite sized chunks (quarters or eighths, depending on the size of the tomato) and put in a ramekin/mug/cup/something small-ish.
Bash the two garlic cloves with the flat of your knife to make it easy to remove the skin and chop finely. Add to the small dish from Step 1.
Chop the mint and basil. Add to the small dish from Step 1, with the dried chilli flakes.
Add a good glug of olive oil to the small dish (enough to coat all ingredients) and stir. Cover and leave to infuse: preferably for at least a couple of hours, but whilst you prepare the rest of the dish will suffice if time is tight.
Put the potatoes on to boil and as they near the end of their cooking time (15-20 mins), flake up the mackerel fillet and dice the avocado, into bite sized chunks.
Drain the potatoes when cooked and chop into bite sized pieces. Add to a bowl with all of the other ingredients and gently stir to combine. Season to taste.
For added mintiness, add a couple of sprigs of mint to the potatoes during cooking.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.