Grilled mackerel, grapefruit and pesto freekeh salad recipe | delicious. magazine

Name: Grilled mackerel, grapefruit and pesto freekeh salad recipe | delicious. magazine
Ingredients: Olive oil for frying and drizzling; 1 red onion, finely chopped; 1 tbsp balsamic vinegar; 200g freekeh; 500ml chicken stock; Squeeze lemon juice; 8 skin-on mackerel fillets, pin boned (small bones removed with kitchen tweezers/pliers); 3 large pink grapefruit, segmented and juice reserved (for the pesto); 100g young leaf spinach; 25g fresh flatleaf parsley, chopped; For the pesto; 100g pine nuts, lightly toasted for 5 minutes in a dry frying pan; 50g basil; 50g fresh flatleaf parsley; 120ml extra-virgin olive oil; 50g parmesan, coarsely grated; Reserved juice from the segmented grapefruit (above)

www.deliciousmagazine.co.uk

Grilled mackerel with crisp grapefruit and nutty freekeh salad, topped with fresh pesto—crispy, citrusy, and flavorful. Serves 4, easy to prepare.

View Original

Share this recipe:

Ingredients

Olive oil for frying and drizzling
1 red onion, finely chopped
1 tbsp balsamic vinegar
200g freekeh
500ml chicken stock
Squeeze lemon juice
8 skin-on mackerel fillets, pin boned (small bones removed with kitchen tweezers/pliers)
3 large pink grapefruit, segmented and juice reserved (for the pesto)
100g young leaf spinach
25g fresh flatleaf parsley, chopped
For the pesto
100g pine nuts, lightly toasted for 5 minutes in a dry frying pan
50g basil
50g fresh flatleaf parsley
120ml extra-virgin olive oil
50g parmesan, coarsely grated
Reserved juice from the segmented grapefruit (above)