Mix the beetroot, apple, onion, lemon
juice, oil, cumin and coriander together,
season well, then set aside while you cook
the mackerel. Heat the grill to high. Put the
fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with
oil, then season and rub well into the fish.
Grill for 4-5 mins until the skin is crisp and
the fillets are cooked through; you won’t
need to turn the fish over. Toast the bread in
a toaster or alongside the fish under the grill,
then drizzle with a little olive oil. Top with the
salsa and mackerel, then pour over any pan
juices and eat straight away.