You can swap half the cauliflower for
diced boiled potatoes if you’d like to
make the salad more substantial.
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.