Blackened Mackerel, Red Quinoa, Broccoli
ingredients
1/2 avocado
2 tsp honey
2 lemons
50ml rapeseed oil
100g red quinoa
1 head of broccoli
1 large sweet potato
1 pomegranate
1/2 bunch of flat leaf parsley
50g sun blush tomatoes
100g spinach
50g edamame beans
4 fresh mackerel fillets (defrost in the fridge overnight if using frozen)
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Start by making your dressing. In a blender put the avocado, honey and juice from one of the lemons. Blitz until smooth before gradually adding the oil until emulsified. Season to taste.
2. Bring a pan of water to the boil before adding the quinoa and cooking for 9 minutes. Drain and allow to steam dry.
3. Preheat the oven to as hot as it will go (anything between 220°C and 240°C is ideal). Cut your broccoli down into florets. Dice the sweet potato into 2cm pieces. Dress both with 2 tsp oil. Roast in the oven until it is beginning to blacken (around 10 mins).
4. Halve the pomegranate and tap with a wooden spoon to remove the seeds. Roughly pick the parsley. Combine all of the salad ingredients in a bowl and lightly dress with the avocado dressing.
5. Lightly score the skin on your mackerel fillets, and season. Place under a hot grill until the skin is beginning to blacken and the fish is cooked through. Finish with the juice from the remaining lemon.
6. Serve a portion of the salad topped with the grilled mackerel.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.