Grilled mackerel, grapefruit and pesto freekeh salad

Method

1. Heat a glug of olive oil in a large pan, then add the onion and gently fry for 5-6 minutes until softened. Add the balsamic vinegar and freekeh, then cook for 2-3 minutes more. Add the stock and simmer for 20 minutes until the freekeh is al dente – the stock should be almost completely absorbed. Turn off the heat and allow to cool to just warm.
2. Meanwhile, put half the pine nuts and the rest of the pesto ingredients in a food processor and whizz to a rough paste. Heat the grill to high.
3. Drizzle olive oil and a squeeze of lemon over the mackerel fillets, then grill for 5-8 minutes, skin-side up, until cooked through (keep an eye on them, as grills vary in strength).
4. Stir the grapefruit segments, spinach, parsley and half the pesto into the freekeh. Season to taste and serve with the mackerel, extra pesto and the remaining pine nuts.