TOP YOUR TOAST
Try one of these light, yet satisfying snacks. They’re a great way to use up leftover bread
Great ways to use up leftover bread
Spiced mackerel on toast with beetroot salsa
Serves 4
Prep 10 mins
Cook 5 mins
£1.26 a portion
471 kcals, 27g fat, 5g sat. fat, 11g sugar
250g pack beetroot (not in vinegar), diced
1 eating apple, cut into wedges then thinly sliced
1 small red onion, finely sliced juice
½ lemon
1 tbsp olive oil, plus extra for drizzling
1 tsp cumin seeds small bunch coriander, leaves chopped
FOR THE FISH
4 mackerel fillets, halved widthways
1 tsp mild curry powder
4 slices from a sourdough loaf or ciabatta
1 Mix the diced beetroot, sliced apple, onion, lemon juice, olive oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
2 Grill the fish for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the sourdough bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.