Sweet and sticky maple mackerel


Serves 2 Ingredients: 4 mackerel fillets Zest and juice of 1 lime, plus extra wedges to serve 1tbsp extra virgin olive oil Butter for greasing Salad leaves and vine tomatoes, to serve


For the sauce: 2tbsp soy sauce 1 red chilli, deseeded and cut into matchsticks Juice of 1 lime Thumb-sized piece of ginger, grated 2 tbsp maple syrup


Method: 1. Pre-heat the barbecue.


2. Score the mackerel fillets and lay in a shallow dish. Sprinkle with lime zest and juice, and set aside to marinate for 10 minutes.


3. Place all the sauce ingredients in a pan and gradually bring to a simmer. Add water if needed. Cook for 5 minutes, then remove from the heat and set aside.


4. Coat the mackerel fillets with the olive oil and some sea salt, then barbecue for 10 minutes until the flesh is opaque and cooked through. Add vine tomatoes to the barbecue for a great garnish. 5. Serve on a bed of salad, drizzle with the Asian sauce and add a wedge of lime.


Recipe by www.maplefromcanada.co.uk


Chopped Moroccan halloumi salad with citrus dressing


Serves 2


Ingredients: ¼ lemon ½ bag baby spinach ⅔ cups* carrot, cut into ½ cm cubes ⅔ block halloumi 2 cups* sweet potato, cut into 1cm cubes 2tbsp coriander 1 red pepper ½ tbsp harissa paste


* One cup = 250ml


Method: 1. Heat your oven to 200C. Toss the sweet potato cubes in ½tbsp of oil and ¼tsp of salt. Lay on a baking tray and cook in the oven for 20 - 25 mins.


2. Roughly chop the spinach leaves and the coriander (tip: you can also chop spinach and coriander with scissors to save some time). Remove the core from the pepper. Chop half the cored pepper into ½cm cubes and the other half into 1cm cubes. Toss the 1cm red pepper pieces in 1tsp of olive oil and roast with the sweet potatoes for the last 10 mins.


3. Cut the halloumi into 1cm thick slices. Coat in the harissa paste. Heat a large pan with ½tbsp of oil. Fry off the halloumi for 2 - 3 mins on each side, until golden brown.


4. Place the carrot cubes, ½cm red pepper cubes and spinach into the bowl. Chop the fried halloumi into 20p-sized cubes then toss into the salad with the roasted sweet potato and red pepper.


5. Mix 2tbsp of olive oil and the zest and juice of the ¼ lemon in a large mixing bowl. Add ¼tsp of salt and a good pinch of pepper, mix together and put to the side (tip: to get more juice from your lemon roll it firmly between the palm of your hand and the chopping board before cutting it in half, sticking a fork into it and squeezing). Take the salad to the table and drizzle over the dressing. Toss everything together really well.


Recipe by www.hellofresh.co.uk All About health 27


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