Orange, olive & parsley grain salad with mackerel and pul biber
Prep
10 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes, yet tastes like something special. The combination of sweet oranges, briny olives, and peppery pul biber creates this wonderful contrast that keeps you coming back for more. Mackerel is packed with omega 3 fatty acids, making this dish as nourishing as it is delicious, and the hearty grain blend keeps everything satisfying. What I love most is how simple it all is to pull together, with minimal prep work needed, so you can have a restaurant quality meal on the table without any fuss or stress.
Ella x
Ingredients
- 1red onion(quartered and separated into layers)
- 2 tbspessential black olives in brine(Essential Black Olives, torn, plus 1 tsp oil from the 130g pot)
- 2mackerel fillets( mackerel fillets (from the fish counter))
- 1 tsppeppery pul biber
- 300 gramsthe levantine table freekeh, black rice & chickpeas
- 2oranges(scrubbed)
- 25 gramsflat leaf fresh parsley(pack flat leaf parsley, leaves roughly chopped)
- 2 tsppomegranate molasses
Detail level
Instructions
- 1
Preheat the grill to high. Scatter the onion in a medium roasting tin. Rub with the oil from the olives, season with salt, then arrange pointed ends up. Grill for 8-10 minutes, or until starting to blister and char.
- 2
Slash the mackerel skin a few times, then season and scatter all over with the pul biber. Push the onions to the sides of the roasting tin, then put the mackerel in the middle, skinside up. Grill for 5-7 minutes until the fish is golden, opaque and flakes easily. You won’t need to turn it.
- 3
Heat the grains according to pack instructions, then tip into a mixing bowl. Zest the orange and set aside. Cut the zested skin and pith from the oranges, then slice the flesh into halfmoons. Add to the grains with ½ the zest, the olives and parsley. Season, fold together gently, then spoon onto serving plates.
- 4
Scatter the charred onions over and around the salad, then drizzle over the pomegranate molasses. Top with the fish, any juices from the pan and a final scattering of orange zest.
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