Smoked mackerel with warm chickpea salad and harissa dip

Method

1. Heat a little olive oil in a small pan. Finely slice the onion, then fry with the chilli flakes for 10 minutes or until softened. Season well.
2. Meanwhile, bring a medium pan of salted water to the boil. Blanch the broccoli until tender, then drain and set aside.
3. Drain and rinse the chickpeas, then stir through the onions and cook for 5 minutes. Stir in the spinach and broccoli, then toss with a drizzle of oil and season well.
4. In a small bowl, loosely mix the harissa into the yogurt and season. Divide the chickpea mix among plates, then flake the mackerel fillets on top. Scatter with coriander, then serve with the harissa dip and toasted flatbreads, if you like.