Ingredients

• 4 mackerel fillets, deboned

• 100g White cabbage, shredded
• 100g Red cabbage, shredded
• 1 medium carrot, shredded
• Handful watercress
• Half dozen radishes, quartered
• 30ml olive oil
• 1 lemon

• 50g toasted hazelnuts
• Small hand fresh parsley
• Small hand fresh coriander
• Small handful fresh spinach
• 60ml olive oil
• 1 clove garlic
• 2 tbsp lemon juice
• 30ml cider vinegar

Tools

• MultPro XL Weigh+ Black

Method

1. Finely shred the carrot, red and white cabbage, then fold in the radishes, watercress and drizzle over the olive oil and vinegar and season with a pinch of salt, before mixing together and placing to the side.
2. Add all the salsa ingredients to the food processor and pulse until it becomes a loose salsa, remove and taste; add more olive oil or vinegar as needed to suit your preference. Season with salt and decant into a jar or small bowl.
3. Rub the mackerel fillets with a little olive oil and season generously. Get a pan smoking hot and place the mackerel skin side down and immediately hold it flat to stop it from curling (use a spatula to avoid burning your fingers!) you only need to do this for the first few seconds, after that, it'll stay in place.
4. Cook the mackerel on a high heat for about 3 minutes until the flesh starts to turn opaque, leaving just a little of the flesh raw. The mackerel should easily lift up from the pan, you want the skin slightly charred, turn over and cook for 20 seconds flesh side down, then remove.
5. When you are ready to serve, scatter the rainbow salad onto a serving platter, drizzle a little of the salsa over it, and then place the mackerel skin side up on top, finishing with a drizzle of the salsa.