Mackerel with fennel and orange salad recipe
This zingy mackerel, fennel and orange salad is a lighter meal for two, full of healthy fats
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Fish spatula
- Serving platter
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
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