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.
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
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.
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.