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Gooseberry and mackerel salad recipe

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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

Ingredients

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

If you don't have courgettes, try using aubergine

Each serving contains

Energy
1610kj
387kcal 19%
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

Method

Boil the green beans for 3 mins, then drain and set aside.
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.
Make 4 slashes in the skin of the mackerel with a knife. Brush all over with harissa; season with a little salt.
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.
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.