Mackerel with fennel and orange salad recipe | Sainsbury`s Magazine

Ingredients

• 75g quinoa, rinsed
• 1 large orange
• 1 tbsp sherry vinegar
• 1 tbsp extra-virgin olive oil, plus 2 tsp
• 1 tsp clear honey
• 2 fresh mackerel fillets
• 1 small fennel bulb
• a large handful of pea shoots or rocket (½ x 50g bag pea shoots)
• 20g whole almonds, toasted and roughly chopped