Mighty mackerel with mixed tomato & quinoa salad

Ingredients

  • a couple of sprigs of fresh basil
  • 2 heaped teaspoons jarred grated horseradish
  • 2 heaped tablespoons fat-free natural yoghurt
  • 2 cloves of garlic
  • 2 sprigs fresh rosemary
  • olive oil
  • 1 heaped teaspoon ground coriander
  • + 21 more ingredients
    • 4 x 200 g whole mackerel, scaled and gutted, from sustainable sources, ask your fishmonger
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons extra virgin olive oil
    • 1 fresh red chilli
    • 800 g ripe mixed-colour tomatoes
    • ½ lemon
    • 1 mug (300g) quinoa
    • a couple of sprigs of fresh basil
    • 2 heaped teaspoons jarred grated horseradish
    • 2 heaped tablespoons fat-free natural yoghurt
    • 2 cloves of garlic
    • 2 sprigs fresh rosemary
    • olive oil
    • 1 heaped teaspoon ground coriander
    • 4 x 200 g whole mackerel, scaled and gutted, from sustainable sources, ask your fishmonger
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons extra virgin olive oil
    • 1 fresh red chilli
    • 800 g ripe mixed-colour tomatoes
    • ½ lemon
    • 1 mug (300g) quinoa

Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Large frying pan, high heat START COOKING Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of salt and the lemon half, then pop the lid on and stir every now and again • On greaseproof p...

View full recipe at SpringPad

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