- 300g cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 tsp caper, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- ½ small bunch flat-leaf parsley, chopped
- ½ small bunch mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small garlic clove, crushed
- 2 large or 4 small mackerel fillets
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.
Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.
You can swap half the cauliflower for diced boiled potatoes if you’d like to make the salad more substantial.