Horiatiki salad with mackerel and wholemeal bread

Ingredients

For 1 serving

• Mackerel130 g
• Tomatoes1
• Cucumber0.5
• Green bell peppers0.5
• Red onion0.3
• Black olives5
• Whole wheat bread50 g
• Extra virgin olive oil8 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Heat a griddle well over a high heat. Rinse the mackerel, pat it dry with kitchen paper, rub it with a drizzle of oil and salt it.
2. Cook it for 4 minutes per side, starting skin side down, until the skin is crisp and the flesh is opaque right through.
3. Meanwhile wash the vegetables. Cut the tomatoes into large wedges and the cucumber into thick half-moons; deseed and trim the green peppers and cut them into rings; slice the red onion into thin rings.
4. In a bowl combine the vegetables and black olives and dress with the olive oil, oregano and a pinch of salt.
5. Break the mackerel into pieces, removing the bones, and serve it with the salad and the wholemeal bread.