Grilled mackerel with black-eyed bean salad

Ingredients

For 1 serving

• Mackerel150 g
• Black-eyed peas50 g
• Spring onions2
• Dill4 g
• Parsley5 g
• Tomatoes120 g
• Red wine vinegar10 ml
• Extra virgin olive oil8 g
• Lemon0.5
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

In season: April – September

Method

1. The night before, soak the black-eyed beans in plenty of cold water. Drain, cover with fresh water in a pan and boil over medium heat for 30 minutes, until tender but whole; salt at the end and drain.
2. Meanwhile thinly slice the spring onions, chop the dill and parsley and dice the tomatoes into pieces of about 1 cm.
3. Dress the still-warm beans with the spring onions, herbs, tomatoes, red wine vinegar, extra virgin olive oil, salt and black pepper: warm, they absorb the dressing better.
4. Rinse the cleaned mackerel, pat it dry and salt it. Heat a griddle over high heat until smoking hot and cook it for 4 minutes per side, skin side first, until the skin is crisp and the flesh flakes.
5. Serve the mackerel on the beans with the lemon cut into wedges.