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Tomato & mackerel salad

Tomato & mackerel salad

By Ksenia Mikhailova
10’ Prep time
15’ Cook time
25’ Total time
466 Calories
4 Serving

Summary

Vibrant, versatile and packed with goodness! fried halloumi – or a poached egg or two – work just as well as the fish.
Ksenia Mikhailova 0 Followers

Step by Step

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Step 1

Bring a large pan of salted water to the boil. Add the bulgur wheat and simmer briskly for 15 minutes, until just tender. Drain, rinse under cold water to cool, then drain again.
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Step 2

Meanwhile, in a large bowl, whisk together the oil, vinegar and honey; season. Stir in the tomatoes, fennel and onion; set aside to macerate until the bulgur wheat has cooked.
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Step 3

When ready to serve, add the cooled bulgur wheat to the bowl with the tomato and fennel mixture; toss together. Stir through most of the parsley, then divide between plates and top with the flaked mackerel. Scatter over the remaining parsley to serve.

Ingredient

  • Olive oil
    Olive oil
    3 tbsp
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Red onion
    Red onion
    0.5
  • Clear honey
    Clear honey
    1 tsp
  • Fennel
    Fennel
    1 bulb/s
  • Bulgur wheat
    Bulgur wheat
    150 grams
  • Red wine vinegar
    Red wine vinegar
    2 tbsp
  • Essential cherry tomatoes
    Essential cherry tomatoes
    500 grams
  • Essential smoked mackerel fillets
    Essential smoked mackerel fillets
    1

Nutrition Facts

View nutrition facts
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