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
Dense, wholegrain bread for the croutons – I use rye sourdough, use GF bread if you prefer.
100g Gruyere cheese, cubed (if you’re dairy-free, no worries, skip this...if you eat dairy, the Gruyere does add a special flavour)
1 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!)
-Heat the oven to 160-degrees Celsius and cut the bread into chunky pieces (croutons).
-Toss the bread in olive oil, sea salt, and pepper. Bake on a lower heat for about 30 mins (maybe less if using GF bread), to get the croutons really crunchy.
-Fry the mackerel fillets in coconut oil for about 3 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 and combine all ingredients. Dress with a generous squeeze of fresh lemon juice and a good drizzle of olive oil, sea salt and some freshly cracked black pepper.
If you fancy, you could add two or three finely chopped anchovy fillets to the salad.
New Plymouth, New Zealand
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