BBQ Mackerel with Warm Harissa Salad - James Martin Chef

Ingredients

• 4 mackerel, head removed, gutted
• Salt and pepper
• 1 small bunch parsley
• 1 lemon, sliced
• Spray with 1 part white wine vinegar and 5 parts olive oil
• 300g green beans, blanched
• 300g purple sprouting broccolli
• 2 little gem lettuce
• 1 red onion, sliced
• 1 red pepper, sliced
• 200g fresh peas in the pod
• 2 tbsp harissa
• 75ml olive oil
• 1 lemon, juice and zest
• Few sprigs of mint and coriander