Orange and mackerel salad recipe

Name: Orange and mackerel salad
Yield: Serves 4
Ingredients: 1 Jaffa Red orange, peeled and cut into rounds, juices reserved; 1 orange, peeled and cut into rounds, juices reserved; 150g steamed beetroot, cut into wedges; 400g tin chickpeas, drained and rinsed; ½ red onion, finely sliced; ½ red chilli, deseeded and finely sliced; 60g pitted black olives; 130g bag baby spinach; 3 tbsp olive oil; 7g fresh tarragon leaves, finely chopped; 1 lemon, juiced; 2 x 180g packs mackerel fillets

Bring out the flavour of delicate, flaky mackerel with sweet and juicy oranges in a sophisticated starter that's ready in no time. With a rainbow of earthy beetroot, chilli-spiced spinach and sharp red onion, this is no ordinary salad. Toss together with a quick citrus dressing and serve in under 20 minutes - it's totally gluten-, dairy- and fuss-free!

See method

Serves 4
15 mins to prepare and 5 mins to cook
458 calories / serving

Dairy-free
Gluten-free

Shop your ingredients

Tesco Oranges Each
1 Jaffa Red orange, peeled and cut into rounds, juices reserved
£0.35
£0.35/each
Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
150g steamed beetroot, cut into wedges
£2.20
£4.89/kg
Tesco Chickpeas In Water 400G
Aldi Price Match
400g tin chickpeas, drained and rinsed
£0.41
£1.71/kg DR.WT
Tesco Red Onions Loose
Aldi Price Match
½ red onion, finely sliced
£0.20
£0.95/kg
Tesco Red Chillies 60G
Aldi Price Match
½ red chilli, deseeded and finely sliced
£0.51
£8.50/kg
Tesco Pitted Black Olives 330G
60g pitted black olives
£1.10
£6.75/kg DR.WT
Tesco Baby Spinach 250G
130g bag baby spinach
£1.30
£5.20/kg
Tesco Olive Oil 250Ml
3 tbsp olive oil
£3.10
£12.40/litre
Tesco Tarragon 20G
7g fresh tarragon leaves, finely chopped
£0.50
£25.00/kg
Tesco Lemons Each
1 lemon, juiced
£0.37
£0.37/each
Tesco 2 Boneless Mackerel Fillets 160G
2 x 180g packs mackerel fillets
£3.95
£24.69/kg

Method

Toss together the orange rounds, beetroot, chickpeas, onion, chilli, olives and spinach in a large bowl.
In a separate bowl, whisk together the reserved orange juices, half the olive oil, the tarragon, half the lemon juice and a pinch of salt. Pour this over the beetroot and chickpea mixture and toss together. Divide between 4 serving plates.
Heat the remaining oil in a large nonstick frying pan over a medium heat. Season both sides of the mackerel fillets and fry, skin-side down first, for 2-3 mins each side until cooked through.
Place a fillet on each plate of salad. Swirl the remaining lemon juice in the pan, then spoon over the fish.

Tip: The natural acidity of citrus cuts through the richness of oily fish. The zest and juice can be used to pep up marinades and dressings without the need for as much salt.