Ingredients Jump to Instructions ↓

  1. 120 gm crustless day-old sourdough bread, coarsely torn

  2. 90 ml sherry vinegar

  3. 100 ml olive oil

  4. 200 gm each of cherry tomatoes and yellow grape tomatoes, halved

  5. 1 oxheart tomato, coarsely chopped

  6. Spanish onion, thinly sliced

  7. garlic clove, finely chopped

  8. 1 char-grilled red capsicum, coarsely torn (see note)

  9. 1 Lebanese cucumber, half-peeled, coarsely chopped

  10. 8 slimy mackerel fillets, pin-boned

  11. 1 tsp smoked sweet paprika

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 15 mins, cook 10 mins (plus standing)

  2. This salad is just like a gazpacho, minus the pureing. Have the vegetables well-chilled before you start to ensure the salad is super-fresh and crunchy. A splash of sherry vinegar cuts through the smokiness of the paprika and the oiliness of the mackerel.

  3. Place bread in a large bowl, drizzle with 50ml vinegar and 20ml olive oil. Add tomato, onion and garlic, season to taste, toss to combine and stand until bread starts to soften (4-5 minutes). Add char-grilled capsicum, cucumber and 40ml olive oil, season to taste, toss to combine and refrigerate until required.

  4. Heat 40ml olive oil in a large frying pan, add mackerel in batches, skin-side down and cook until golden (3-4 minutes). Turn and cook for another 30 seconds, then transfer to a plate. Remove pan from heat, add remaining vinegar and paprika, return to heat and stir until fragrant (1 minute). Serve mackerel with gazpacho salad, drizzled with pan juices.


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