Super-green salad with crispy mackerel
Herby quinoa, avo, spinach & broccoli
Super-green salad with crispy mackerel
Serves 4
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
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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)
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Method
- Cook 300g of quinoa according to the packet instructions, then transfer to a bowl. Drizzle with 1 tablespoon of extra virgin olive oil and squeeze over the juice from 1 lemon, then leave aside to cool.
- Meanwhile, peel and finely slice 2 cloves of garlic and finely slice 1 fresh red chilli (deseed if you like).
- Drizzle ½ a tablespoon of olive oil into a non-stick frying pan on a medium heat, add the garlic, chilli, 1 teaspoon of cumin seeds and ½ a teaspoon of mustard seeds, then fry for 2 to 3 minutes, or until golden.
- Add ½ a teaspoon of ground turmeric and 100g of sprouts and shoots, toss together, then fry for a further 5 minutes, or until crisp, then leave to one side.
- Cut 400g of broccoli into small florets and cook in a pan of boiling water for around 5 minutes, or until cooked but still with a bit of bite. Plunge into a bowl of cold water, then 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 teaspoon to scoop little curls of flesh all over the salad, then toss together.
- Place a griddle pan on a high heat.
- Finely slice the remaining lemon into rounds, then drizzle the mackerel with olive oil, season with sea salt and black pepper, then stuff with the lemon slices and 1 bunch of mixed soft herbs (30g), reserving a a few sprigs for the salad.
- Grill the mackerel for 4 to 5 minutes on each side, or until bar-marked and beautifully crisp.
- Finely chop the reserved herbs and scatter over the quinoa salad, then serve alongside the crispy mackerel.
