Serve a vibrant, crunchy and extra-nutritious vegetable salad with tasty mackerel packed with omega-3
Prep:15 mins
Serves 2
1 tsp white wine vinegar1 tsp Dijon mustard1 tbsp olive oil200g butternut squash (about ½ small squash), cut into 2cm chunks85g green bean, trimmed and halved140g thin-stemmed broccoli, halved vertically1 tbsp pumpkin seed4 x mackerel fillets, bones removed
STEP 1Whisk the vinegar, mustard, 2 tsp of the oil and a little seasoning together in a large bowl.STEP 2Bring a large pan of salted water to the boil and heat the remaining oil in a large frying pan. Add the squash to the frying pan, season and cook, stirring, for 12-15 mins. Add the beans to the water, cook for 1 min, then add the broccoli and cook for 3 mins more. Drain well.STEP 3Tip the squash into the bowl with the dressing. Add the beans, broccoli and pumpkin seeds, toss well to combine and set aside. Cook the fish in the frying pan, skin-side down, for 2 mins, then flip over and cook for a further 1-2 mins until cooked through.STEP 4Divide the salad between the plates, top with the mackerel and drizzle over any dressing left in the bowl.
