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Super-green salad with crispy mackerel
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Total Time:
25 minutes
Discover the hidden potential of versatile and underrated mackerel for a delightful culinary experience.
Ingredients:
  • 300 g quinoa
  • extra virgin olive oil
  • 2 lemons
  • 2 cloves of garlic
  • 1 fresh red chilli
  • olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • ½ teaspoon ground turmeric
  • 100 g sprouts and shoots
  • 400 g broccoli
  • 100 g baby spinach
  • 1 ripe avocado
  • 4 x 200 g whole mackerel, gutted, pin-boned or 4 x 100g mackerel fillets
  • 1 bunch of fresh soft mixed herbs, such as flat-leaf parsley, mint, coriander (30g)
Instructions:
  • Prepare the quinoa by cooking 300g of quinoa according to the packet instructions, then transfer it to a bowl. Drizzle with 1 tablespoon of extra virgin olive oil and squeeze over the juice from 1 lemon. Set aside to cool. In the meantime, peel and finely slice 2 cloves of garlic and finely slice 1 fresh red chilli (deseed if desired). Heat ½ a tablespoon of olive oil in a non-stick frying pan over medium heat. Add the garlic, chilli, 1 teaspoon of cumin seeds, and ½ a teaspoon of mustard seeds. Fry for 2 to 3 minutes until golden. Incorporate ½ a teaspoon of ground turmeric and 100g of sprouts and shoots. Fry for an additional 5 minutes until crispy, then set aside. Cut 400g of broccoli into small florets and cook in boiling water for about 5 minutes until al dente. Drain and add to the quinoa along with 100g of baby spinach and the crispy sprouts and shoots. Halve and destone 1 ripe avocado, then use a spoon to create small curls of flesh over the salad. Mix everything together. Heat a griddle pan over high heat. Drizzle olive oil over the mackerel, season with salt and pepper, then stuff with lemon slices and 30g of mixed soft herbs, reserving some for the salad. Grill the mackerel for 4 to 5 minutes on each side until crispy. Chop the reserved herbs and sprinkle over the quinoa salad before serving with the grilled mackerel.

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