Indian-spiced mackerel with heirloom tomato salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- groundnut oil
- 1 tsp garam masala
- a pinch turmeric
- a pinch chilli powder
- 2 fillets mackerelpin boned
- 150g of mixed heirloom tomatoes
- 1 green chilliseeded and finely diced
- 1 small shallotfinely diced
- 400g tin chickpeasrinsed and drained
- to serve lemon juice or lemon wedges
Nutrition: per serving
- kcal414low
- fat22.2g
- saturates4.5g
- carbs24.2g
- sugars5.1glow
- fibre8.3g
- protein25.2ghigh
- salt0.3glow
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.
