Serves 2, prep time 30-40 mins
Coconut oil (for frying) and olive oil (for baking and dressing)
*4-5 fresh or frozen mackerel fillets – availability may vary by season and region/country
Some dense, wholegrain bread for making croutons – I use rye sourdough. For GF crouton options, you can use GF bread or a handful of lightly toasted almonds.
*1 organic lemon
100g Gruyere cheese, cubed (if you’re dairy-free, skip this by all means…if you eat dairy, the Gruyere does add a special flavour to this salad)
*1 organic romaine lettuce, finely chopped
*8-10 cherry tomatoes, halved
*1 chopped red pepper (small cubes)
*8 spears of steamed asparagus, cut into thirds
*¼ red onion, chopped finely (add more if you really love onion!)
*Bonus – these* are all liver-nourishing foods!
-Heat the oven to 160-degrees Celsius and cut the bread into chunky pieces (croutons).
-Toss the bread in olive oil, sea or Himalayan salt, and pepper. Bake on a lower heat for about 30 mins (maybe less if you are using GF bread), to get the croutons really crunchy.
-In the mean time, fry the mackerel fillets in coconut oil for a few minutes each side (about 3-4 mins each side, on medium to high heat).
-While these cool, prepare the salad ingredients: steam the asparagus spears and chop the red onion, red pepper, romaine lettuce, cherry tomatoes and cooked asparagus, and cube the Gruyere cheese. Combine all these ingredients in a large salad bowl.
-Flake the cooked mackerel fillets into the salad, using your hands.
-Add the croutons or your chosen alternative croutons and combine all ingredients. Dress with a generous squeeze of fresh lemon juice and a good drizzle of olive oil, a pinch or two of sea salt and some freshly cracked black pepper.
If you fancy, you could add two or three finely chopped anchovy fillets to the salad.
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