Chickpea & roasted pepper salad
This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish
Spiced mackerel on toast with beetroot salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g pack beetroot(not in vinegar), diced
- 1 eating applecut into wedges then thinly sliced
- 1 small red onionfinely sliced
- juice ½ lemon
- 1 tbsp olive oilplus extra for drizzling
- 1 tsp cumin seed
- small bunch corianderleaves roughly chopped
For the fish
- 4 mackerelfillets, halved widthways
- 1 tsp curry powder
- 4 slices sourdough breador ciabatta
Nutrition: per serving
- kcal471
- fat27g
- saturates5g
- carbs35g
- sugars11g
- fibre3g
- protein25g
- salt0.97glow
Method
step 1
Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
step 2
Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.
