If you’re looking for a more filling and special twist on a classic salad, this mackerel nicoise is perfect! It’s super nutritious, but the mackerel makes it feel filling and indulgent, too. High in protein and those healthy fats.
I strongly recommend cooking the mackerel in real organic butter, but coconut or vegetable oil works fine, too. You also don’t need to pay too much attention to the quantity in the ingredients, just whatever you think will work for you and how hungry you are! I personally love broccoli so maybe put too much in for some people.
Cooking time: 15 minutes
Prep time: 5 minutes
2 sustainable mackerel fillets. (I used these)
1 head of organic broccoli
4x medium organic eggs
100g of organic runner beans
200g organic spinach
100g organic new potatoes
70g organic cherry tomatoes
70g spring onions
40g organic salted butter
Salt and pepper to season
Boil eggs, potatoes, beans and broccoli until soft. Leave to cool. (In this recipe I hard boiled the eggs, though I bet it’d be nice to leave them soft with a nice runny yolk).
Heat the butter in a frying pan on high heat. Add the mackerel fillets, you want to get the butter really hot to create a nice dark, crispy mackerel skin. Turn to cook on both sides. Once the skin is nice and crisp reduce to a low-medium heat and leave to cook through.
Whilst the mackerel is cooking through, chop the remaining ingredients, add in the broccoli, potatoes and toss. Add olive oil and season to taste. Because this salad is full of flavour I don’t think it needs a dressing, just a good quality oil to bring out the flavours.
Half the eggs and add, top with the mackerel and serve!