- 250g pack beetroot (not in vinegar), diced
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 1 eating apple, cut into wedges then thinly sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 small red onion, finely sliced
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp cumin seed
- small bunch coriander, leaves roughly chopped
For the fish
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.