Persian-style herby citrus mackerel salad

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.

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

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
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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.

Nutrition

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

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