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Spiced cauliflower couscous with mackerel
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1 small cauliflower
½ tbsp ground allspice
2 tbsp garlic infused olive oil
Zest and juice of 2 limes
1 red chilli, finely diced
3 salad onions, finely sliced
25g pack fresh mint, leaves picked
25g pack fresh parsley, leaves picked
4 mackerel fillets
1 tsp sweet smoked paprika
Lemon wedges, to serve
1. Using a box grater, coarsely grate the cauliflower over a bowl. Discard the tough core. Add the allspice, half the garlic oil, the lime zest and juice, chilli, salad onions and herbs. Season generously and set aside.
2. Preheat the grill to hot and foil line the grill pan. Place the mackerel fillets onto the grill pan and using a sharp knife, slash the skin of each one 3 times and rub with the remaining garlic oil and paprika. Season and place under the grill for 5-8 minutes skin side up, until crisp and cooked.
3. Divide the cauliflower salad between the bowls and top with the mackerel. Serve immediately with lemon wedges to squeeze over.
Typical values per serving:
This recipe was first published in April 2015.