Lentil salad with pan-fried mackerel & hazelnuts
Preparation
In a shallow bowl, add the vinegar to the sliced onion with some sea salt and set aside. Over a medium heat, toast the hazelnuts for 1 - 2 minutes in a wide pan then roughly chop and set aside. To make the dressing, remove the onions then whisk together the vinegar from the pickled onions together with the other dressing ingredients. Season to taste with salt and pepper, and pour into a large bowl. Add the lentils, tomatoes and chopped herbs and combine. Melt the oil on a Tepan Yaki pan or in the same pan as the hazelnuts (depending on whether you want to show off 2 different pans?). Season the mackerel with salt and pepper, add to the pan and fry, skin side down, over a high heat for 1 minute. Flip over and cook on the other side for a further minute. Divide the salad leaves between the plates, along with the lentil salad, top with mackerel and scatter with pickled onions and toasted hazelnuts.
Serves 2:
- 2 x mackerel fillets (total 300 g)
- 1 tbsp coconut oil or ghee
- 1 handful of hazelnuts
For the salad:
- 1 small red onion, very thinly sliced
- 3 tbsp apple cider vinegar
- 2 x 400 g tin of beluga lentils, drained and rinsed total 480 g
- 100 g cherry tomatoes, halved, or sundried tomatoes
- 1 small handful of fresh dill, chopped
- 2 tsp fresh thyme or rosemary leaves, roughly chopped
- 2 large handfuls of salad leaves e.g. watercress or rocket
For the dressing:
- 4 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or raw honey
- Sea salt and freshly ground black pepper
