Persian-style herby citrus mackerel salad

Persian-style herby citrus mackerel salad
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

Calories
469kcals
Fat
32.3g (5.3g saturated)
Protein
19g
Carbohydrates
23.4g (13.4g sugars)
Fibre
4.3g
Salt
1.3g
Calories
469kcals
Fat
32.3g (5.3g saturated)
Protein
19g
Carbohydrates
23.4g (13.4g sugars)
Fibre
4.3g
Salt
1.3g

Ingredients

  • 50g couscous
  • Juice and zest of 1 orange
  • 1 tsp za’atar
  • ½ crushed garlic clove
  • 1 tbsp pomegranate molasses
  • 3 tbsp olive oil
  • 150g chopped spinach
  • 100g pomegranate seeds
  • 2 segmented oranges
  • Large bunch of chopped fresh parsley
  • Large bunch of chopped fresh coriander
  • 50g chopped walnuts in a pan
  • 240g pack of peppered smoked mackerel fillets

Method

  1. Put 50g couscous in a bowl, pour over 100ml 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 150g chopped spinach, 100g pomegranate seeds, 2 segmented oranges, a large bunch of chopped fresh parsley and a large bunch of chopped fresh coriander. Lightly toast 50g 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 240g pack of peppered smoked mackerel fillets.

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