Superfood Mackerel Salad with a Pear Slaw

I love this salad so much. There's so much going on, it's impossible to every get bored of this. Crunch, juice, citrus, tang and sweet. Earthy notes from the pine nuts and dill. The lemon and pomegranate uplift the richness of the oily mackerel.

I know you don't find pine nuts and pomegranates and all the rest of it in the forest but when you look at the pictures, doesn't it just remind you of that. Natural and earthy. It's so visually pleasing to have this on your plate infront of of you for dinner.

I try to incorporate as much mackerel into my diet as possible as it's known as a superfood fish. It helps against cardiovascular disease. It's a great source for vitamin D and protein, rich with omega-3 fatty acids. Don't worry! not "fatty" as in bad. This will sound very contradictory but good fats. Fats that we need inside out bodies that other superfoods have like nuts and avocados.

Super healthy and tasty and only takes 15 minutes to make!

Superfood Mackerel Salad with Pear slaw

Serves: 2

Ingredients

For the mackerel

• 2 large mackerel fillets, or 4 small

• 2 cloves garlic

• 3 bay leaves

• knob of butter

For the slaw

• 50g Greek yoghurt

• 1 lemon, juice and zest

• bunch of dill, pulled apart

• Bunch thyme, leaves removed, reaming a little to serve

• 2 tsp Sriracha sauce

• handful of shredded cabbage

• 1 small pear, sliced into strips

• 40g pomegranate

For the salad

• 2 handfuls rocket

• 40g pomegranate

• 1 handful blackberries

• 20g pine nuts lightly toasted

• lemon, to serve

• honey, to drizzle at the end

• salt and black pepper, to season

Method

- Combine all the ingredients together for the slaw in a large bowl.

- Melt the butter with the garlic in a medium-sized frying pan, over a medium-high heat. Once the butter is sizzling, add the bay leaves with the fillets.

- Once the fillets are warmed up, the skin should peel off easily. Scoop up the butter in the pan and spread over the fish. Cook for about 3 minutes.

- Remove the pan from the heat. Place a handful of rocket onto each plate. Dollop a big spoonful of slaw on top and place the mackerel fillet on top in the centre.

- Sprinkle over the remaining pomegranate seeds, pine nuts and blackberries evenly between both plates. Serve with the lemon and a big drizzle of honey over both mackerel fillets. Sprinkle over the remainder of the herbs.

*This dish is really nice with some hearty sourdough bread is nice with this, to tone the dish down as there are a lot of strong flavours.