Grilled mackerel with spiced chickpea and cucumber salad
Oily mackerel fillets with a cool, crunchy chickpea salad flavoured with cumin, lemon and mint.
- Time25 min
- LevelEasy
- Costabout £2.13 a head
Ingredients
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Method
- 1
Heat the grill to high. Rub the mackerel with 1 teaspoon of the cumin and a little oil.
- 2
Mix the chickpeas, cucumber, tomatoes, onion, mint, remaining cumin, lemon juice and remaining oil in a big bowl.
- 3
Grill the mackerel skin side up for 6 minutes until the skin blisters and the flesh is opaque.
6 min - 4
Spoon the salad onto plates and lay the mackerel on top.
- 5
Add a spoonful of yoghurt to each plate and finish with black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.