Relish this super salad of warm grilled mackerel fillets, chunks of ripe avocado and mango and lightly toasted pumpkin seeds.


  • 4 fillets of mackerel

  • 1 ripe avocado pear

  • 1 ripe mango

  • A bag of assorted salad leaves

  • 1 tablespoon of virgin olive oil

  • Juice of ½ lemon

  • 2 teaspoons Dijon mustard

  • 1 teaspoon creamed horseradish relish

  • A bunch of fresh chives chopped

  • 1 dessertspoon of sunflower oil

  • 50g sunflower seeds

  • 2 teaspoons of runny honey

  • Freshly ground rock salt and black pepper


  • 1.

    Using a sharp knife cut the middle part of the fillet either side of the pin bones, this will remove all the remaining bones in the fish. Place the fillets on a baking tray under the grill for 6-7 minutes to heat up.

  • 2.

    Meanwhile peel and slice the mango and avocado and cut into long thin slices or dice size chunks. In a large bowl mix the sliced avocado and mango together with the salad leaves. In a separate mixing bowl add the horseradish, Dijon mustard and lemon juice together with a little salt and pepper. Using a whisk, mix well and gradually add the virgin olive oil until the salad dressing is formed. Gently add a few spoonfuls of dressing to the salad leaves and lightly mix with a salad fork and spoon.

  • 3.

    Meanwhile heat up a small frying pan with the sunflower oil. When the oil starts to lightly smoke add the pumpkin seeds and let toast quickly for a couple of minutes. Once the seeds have turned golden brown quickly add the honey and remove from the heat. Place the dressed salad leaves with the avocado and mango in a large salad bowl. Then using a fork or knife just gently shred the fish fillets up into small pieces, place the fish over the salad and finally sprinkle with the honey toasted pumpkin seeds. Serve immediately.

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