Salad has always had a bit of a bad reputation in the UK.
For years, the Brits have shamelessly placed a slice of dehydrated tomato on top of an old bit of iceberg lettuce and called it a salad. No wonder we suffer from an obesity problem.
Fortunately these days we have started to look at health food with a new perspective and we have realised that salads no longer needed to be tasteless and dull, in fact there were suddenly no rules. Nuts and seeds? Throw ’em in. Cheese and fruits? Why not?
This is one of my favourite salads. I love the different textures and the depth of flavour. This recipe is a bit of inspiration to anyone who needs a crazy good, easy and relatively reasonably cheap salad to “beet” the summer heat. You can easily leave out the mackerel if you are not a fish fan. Use as a wholesome main or a delightful side.
Asian Mackerel Salad
Serves 2 as a main with leftovers and costs roughly £8.
For the salad:
2 x pre- cooked mackerel fillets (marinated if desired)
Small bunch of chopped coriander for garnish
1 red pepper, sliced
1 x 150g bag of leafy vegetable of your choice ( I use lambs or mixed lettuce)
1 x 250g bag of cherry tomatoes, halved
For the dressing:
1 tbs honey
3 tbsp soy sauce
The juice of 1 lime
1 medium chilli
2 spring onions chopped
1cm piece of drama of ginger
1 tbs sesame oil
Chop all the vegetables and mix into a salad. To create the dressing, Method:
Chop all the vegetables and mix into a salad. To create the dressing, put your heaviest items in first with your salt which in this case is soy sauce and add your honey, chilli and fish sauce. Then add your lime juice and your sesame oil and shake all ingredients together. Add all your other dressing ingredients and taste and add a little more lime juice, and anything else you think your dressing needs a bit more of. Shake again and voila! It’s all about balancing sweet and sour – bearing in mind most oils are naturally sweet.
Told you it was easy!