Ingredients
3 courgettes
1 fresh red chilli
½ a bunch of fresh mint (15g)
1 x 400g tin black-eye beans
4 fresh mackerel fillets, from sustainable sources, ask your fishmonger
extra virgin olive oil
1 lemon
Top Tip
Try to find some yellow courgettes – they’ll look lovely alongside the green ones.
Method
- Place a griddle pan on a high heat to get it smoking hot. Using a speed peeler, slice your courgettes lengthways into lovely thin ribbons. Deseed and finely chop the red chilli. Pick and chop the mint leaves.
- Griddle your courgette slices until softened and lightly charred. You can do this in batches if your pan's not big enough to hold them all in one go. As they are so thin, don't worry about turning them over. Place in a bowl, drain the beans and add with the chilli and mint.
- Rub your mackerel fillets with a little extra virgin olive oil, then season with sea salt and black pepper. Griddle them, skin side down, for 3 minutes until the skin is golden and crispy. Turn them over and cook for another 2 minutes.
- Halve the lemon. Dress the courgettes and beans with the juice of 1 lemon half, a good lug of extra virgin olive oil and some salt and pepper. Toss to coat everything in the dressing.
- Serve the mackerel fillets with a pile of the salad and a wedge of lemon to squeeze over the top.
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