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Spicy Mackerel with Bulgur Wheat
Ingredients
100g (3½oz) bulgur wheat
2 x 100g (3½oz) mackerel fillets, skin on
1tsp Belazu Rose Harissa paste
1 each chopped red and orange pepper
5cm (2in) piece cucumber, diced
150g (5oz) cherry tomatoes, halved
Small handful flat-leafed parsley, chopped
25g (1oz) dried apricots, chopped
15g (½oz) pinenuts, toasted
1tbsp extra virgin olive oil
Zest and juice of ½ lemon, plus lemon wedges to serve
2-3tbsp natural yogurt
A colourful, healthy main course that's full of flavour
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Method
1 Put the bulgur wheat into a pan with 250ml (9fl oz) boiling water. Cover, bring to the boil, then turn the heat down low and
simmer for 10min until the all the water is absorbed and the bulgur is just tender.
2 About 5min before the bulgur is done, preheat grill to medium. Score the mackerel skin and brush harissa on both sides of each fillet. Grill for 2min each side.
3 Tip bulgur into a bowl and stir in peppers, cucumber, tomatoes, parsley, apricots, pinenuts, oil, lemon zest and juice. Season.
4 Divide the salad between two plates, top with the mackerel and drizzle with the yogurt. Serve with lemon wedges.
Next time round
Swap mackerel for two 125g (4oz) turkey steaks. Increase grilling time to 5min per side, or until cooked through. Complete recipe, omitting the apricots and pinenuts and using the same quantity of sultanas and chopped almonds instead.
Comments
In this month's issue of...
- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
- MONEY-SAVING MAGIC - turkey main course for £3 and presents for under £10
- CELEBRATE WITH THE STARS: Jamie Oliver, Gordon Ramsay, Lulu, Judi Dench and more
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