Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Indian-spiced mackerel with heirloom tomato salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- groundnut oil
- 1 tsp garam masala
- a pinch turmeric
- a pinch chilli powder
- 2 fillets mackerel, pin boned
- 150g of mixed heirloom tomatoes
- 1 green chilli, seeded and finely diced
- 1 small shallot, finely diced
- 400g tin chickpeas, rinsed and drained
- to serve lemon juice or lemon wedges
Method
- STEP 1
Heat the grill to high. Mix 1 tsp groundnut oil with the garam masala, turmeric and chilli powder. Season the mackerel fillets all over, then brush with the spiced oil.
- STEP 2
Finely slice the tomatoes on a mandoline or with a sharp knife or halve if small. Toss the green chilli, shallot and chickpeas with the lemon juice, and season. Gently fold in the tomato slices and halves. Pile between two plates. Grill the mackerel for 4 minutes until cooked through. Add to the plates with some lemon wedges.
