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Gooseberry and mackerel salad recipe

Gooseberry and mackerel salad recipe

1 rating

Make the most of the short British gooseberry season with this elegant summer salad recipe. Tangy, fresh gooseberries are a delicious accompaniment to oily fish, such as mackerel – plus, the colourful salad is ready in just 30 minutes. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 387 calories / serving
  • Gluten-free
  • Dairy-free


  • 150g fine beans, trimmed
  • 200g gooseberries*, trimmed
  • 2 tsp caster sugar, plus a pinch
  • 2 x 180g packs mackerel fillets
  • 2 tbsp harissa paste
  • 1 tbsp olive oil
  • 160g pack baby courgettes, sliced diagonally into 0.5cm pieces
  • 85g bag watercress
  • 70g bag rocket
  • 30g pack fresh dill, chopped
  • 150g radishes, trimmed and quartered

For the dressing

  • 1½ tbsp lemon juice
  • 1 tsp Dijon mustard
  • 3 tbsp extra-virgin olive oil

Each serving contains

  • Energy

  • Fat

    29g 42%
  • Saturates

    6g 29%
  • Sugars

    7g 8%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 8.1g Protein 22.7g Fibre 2.2g


  1. Boil the green beans for 3 mins, then drain and set aside.
  2. Mix the gooseberries with the sugar and 2 tbsp water in a small pan. Heat gently for 3-4 mins until softened but still holding their shape.
  3. Make 4 slashes in the skin of the mackerel with a knife. Brush all over with harissa; season with a little salt.
  4. Heat the oil in a frying pan over a medium-high heat. Fry the courgettes for 3 mins until golden; remove from the pan. Add the mackerel, skin-side down; fry for 3 mins until crisp. Flip and cook for a further 1 min until cooked.
  5. Meanwhile, mix the dressing ingredients together and season with salt, pepper and a pinch of sugar. Arrange the salad leaves, dill, radishes, beans and courgettes on a platter and lay the mackerel on top. Scatter over the gooseberries and drizzle over the dressing.

See more Salad recipes

*Gooseberries are subject to availability.

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