Orange, olive & parsley grain salad with mackerel and pul biber

Orange, olive & parsley grain salad with mackerel and pul biber

By Charlotte Man
10’ Prep time
20’ Cook time
30’ Total time
614 Calories
2 Serving

Summary

Oily fish and citrus are a famous pairing. this recipe brings things up to date with fruity warmth from pul biber chilli flakes, herbs and charred sweet onions
Charlotte Man 0 Followers

Step by Step

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Step 1

Preheat the grill to high. Scatter the onion in a medium roasting tin. Rub with the oil from the olives, season with salt, then arrange pointed ends up. Grill for 8-10 minutes, or until starting to blister and char.
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Step 2

Slash the mackerel skin a few times, then season and scatter all over with the pul biber. Push the onions to the sides of the roasting tin, then put the mackerel in the middle, skinside up. Grill for 5-7 minutes until the fish is golden, opaque and flakes easily. You won’t need to turn it.
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Step 3

Heat the grains according to pack instructions, then tip into a mixing bowl. Zest the orange and set aside. Cut the zested skin and pith from the oranges, then slice the flesh into halfmoons. Add to the grains with ½ the zest, the olives and parsley. Season, fold together gently, then spoon onto serving plates.
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Step 4

Scatter the charred onions over and around the salad, then drizzle over the pomegranate molasses. Top with the fish, any juices from the pan and a final scattering of orange zest.

Ingredient

  • Red onion
    Red onion
    1
  • Flat leaf fresh parsley
    Flat leaf fresh parsley
    25 grams
  • Oranges
    Oranges
    2
  • Cooks' ingredients peppery pul biber
    Cooks' ingredients peppery pul biber
    1 tsp
  • Pomegranate molasses
    Pomegranate molasses
    2 tsp
  • The levantine table freekeh, black rice & chickpeas
    The levantine table freekeh, black rice & chickpeas
    300 grams
  • Mackerel fillets
    Mackerel fillets
    2
  • Essential black olives in brine
    Essential black olives in brine
    2 tbsp

Nutrition Facts

View nutrition facts
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