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Persian-style herby citrus mackerel salad


This light and flavoursome mackerel salad uses fresh herbs, zesty oranges and sweet pomegranate molasses in a stunning weeknight meal that is ready in under half an hour.


INGREDIENTS

  • 50 g couscous

  • Juice and zest of 1 orange

  • 1 tsp za’atar 

  • ½ crushed garlic clove

  • 1 tbsp pomegranate molasses

  • 3 tbsp olive oil

  • 150 g chopped spinach

  • 100 g pomegranate seeds

  • 2 segmented oranges

  • Large bunch of chopped fresh parsley

  • Large bunch of chopped fresh coriander

  • 50 g chopped walnuts in a pan

  • 240 g pack of peppered smoked mackerel fillets


METHOD

  1. Put 50 g couscous in a bowl, pour over 100 ml boiling water, then cover with cling film. Leave for 5 minutes, then fork through. In a small bowl, mix the juice and zest of 1 orange, 1 tsp za’atar , ½ crushed garlic clove and 1 tbsp pomegranate molasses. Whisk in 3 tbsp olive oil and season to taste. 

  2. In a bowl, mix 150 g chopped spinach, 100 g pomegranate seeds, 2 segmented oranges, a large bunch of chopped fresh parsley and a large bunch of chopped fresh coriander. Lightly toast 50 g chopped walnuts in a pan. Cool, then stir into the salad with the couscous. Toss with the dressing, divide among 4 plates, then top each with a fillet from a 240 g pack of peppered smoked mackerel fillets.


Source: http://www.deliciousmagazine.co.uk/recipes/persian-style-herby-citrus-mackerel-salad/

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