This is another slightly summery, very healthy yet comforting dish – a perfect antidote to winter over-indulgence! We were originally planning on doing a rich white sauce with this mackerel, but after spending the day making (and subsequently eating) pastry at Bristol’s Bordeaux Quay we really fancied something lighter.
Here’s the ingredients for 2 people:
- 1 small head of broccoli, cut into bite-sized florets
- Small handful of sunflower seeds
- A lemon
- 2 smoked mackerel fillets, skins removed
- 100 g salad leaves (we used little gem lettuce, watercress, rocket and spinach)
- 2 salad tomatoes, deseeded and cut into strips
- Olive oil & extra virgin olive oil
- Sea salt and pepper
Preheat your oven to 180ºC. Blanch the broccoli in boiling water for about 3 minutes, drain and leave to steam for a minute before transferring to a roasting dish. Add the sunflower seeds, about half the zest of the lemon and a good glug of olive oil, mix together and put in the oven. This should take about 25-30 minutes – make sure you stir it about occasionally.
Mix up a dressing by combining about 2 tbsp extra virgin olive oil, about half the juice of the lemon and a good pinch of sea salt and a few grinds of pepper.
When the broccoli is done, serve it up on top of the leaves, and top with a few strips of tomato and the mackerel, torn into bite-sized chunks. Add any remaining sesame seeds and drizzle everything with a bit of dressing.
On top of being a delicious and healthy meal, this has to be one of the most delicious ways to prepare broccoli that we’ve ever experienced! We hope you enjoy it as much as we did.