Gooseberry and mackerel salad recipe
Make the most of the short British gooseberry season with this elegant summer salad recipe. Tangy, fresh gooseberries are a delicious accompaniment to oily fish, such as mackerel – plus, the colourful salad is ready in just 30 minutes.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 387 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 150g fine beans, trimmed
- 200g gooseberries*, trimmed
- 2 tsp caster sugar, plus a pinch
- 2 x 180g packs mackerel fillets
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 160g pack baby courgettes, sliced diagonally into 0.5cm pieces
- 85g bag watercress
- 70g bag rocket
- 30g pack fresh dill, chopped
- 150g radishes, trimmed and quartered
For the dressing
- 1½ tbsp lemon juice
- 1 tsp Dijon mustard
- 3 tbsp extra-virgin olive oil
Each serving contains
- Energy
- 1610kJ 387.0kcal
- Fat
- 29g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.1gProtein 22.7gFibre 2.2g
Method
- Boil the green beans for 3 mins, then drain and set aside.
- Mix the gooseberries with the sugar and 2 tbsp water in a small pan. Heat gently for 3-4 mins until softened but still holding their shape.
- Make 4 slashes in the skin of the mackerel with a knife. Brush all over with harissa; season with a little salt.
- Heat the oil in a frying pan over a medium-high heat. Fry the courgettes for 3 mins until golden; remove from the pan. Add the mackerel, skin-side down; fry for 3 mins until crisp. Flip and cook for a further 1 min until cooked.
- Meanwhile, mix the dressing ingredients together and season with salt, pepper and a pinch of sugar. Arrange the salad leaves, dill, radishes, beans and courgettes on a platter and lay the mackerel on top. Scatter over the gooseberries and drizzle over the dressing.
- See more Salad recipes
- *Gooseberries are subject to availability.
