Simple summer salads

Fresh, healthy, delicious and ready in minutes!

SESAME MACKEREL & ROASTED RADISH SALAD

SERVES: 2 PREP: 10 MINS COOK: 10 MINS

2 x small mackerel fillets, boned and skin slashed three times

2 tsp sesame seeds

2 tsp olive oil

1 large orange

2 tsp red wine vinegar ½ tsp Dijon mustard Pinch caster sugar 60g (2½oz) pack watercress, rocket & spinach salad

200g (7oz) pack radishes, trimmed, halved or quartered if large

Season the fish, then press the sesame seeds over the skin. Heat ½ tsp oil in a non-stick frying pan, then fry the mackerel for 3 mins on the skin side, until the sesame crust is golden and the fish is almost cooked through. Turn over, cook for 30 secs, then remove to a plate. Keep warm. Meanwhile, finely grate the zest from the orange. Then using a serrated

knife, remove the skin and pith from the orange and segment the flesh, catching any juice in a bowl below. Squeeze the middle of the orange too, to give 1 tbsp juice. Whisk with the zest 1 tsp oil, 1 tsp vinegar, Dijon and seasoning to make a dressing.

Wipe the pan with kitchen paper. Add another ½ tsp oil, then fry the radishes over a high heat for 4-5 mins, stirring often, until they start to char. Season, stir in the sugar and remaining vinegar.

Toss the salad, orange and radishes together with the dressing and divide between 2 plates. Serve the mackerel on top. Delicious with crusty bread.

Per serving: 310 cals, 20.9g fat (3.9g sat fat), 11.7g sugars, 0.4g salt