Fully loaded broccoli & mackerel salad

WMG_Broccoli_Salad_03.jpg
WMG_Broccoli_Salad_01.jpg
WMG_Broccoli_Salad_08.jpg
WMG_Broccoli_Salad_05.jpg

Got enough in those bowl!? Err, yeah, just about. Sometimes (actually most of the time) all I want is a heaping big bowl of salad bursting with colour and texture and hitting all the food spots that I know will fill me up for hours. This salad nails it with a mix of sweet, salty and fresh ingredients that give a healthy dose of protein, fat, and carbohydrates.

I’ve been making this salad an awful lot lately, mainly because it’s so easy to adapt. The mackerel can easily be replaced with salmon or chicken and the almonds for cashews toasted with fennel seeds rather than chilli - it’s defiantly a go with the flow, or rather what’s in your fridge kinda bowl.

Piled high with whatever fruit and vegetables are in season and smothered in a rich creamy dressing, this salad does feel rather indulgent, and I simply love it.

WMG_Broccoli_Salad.jpg

Ingredients
For the salad

10-12 pieces of tenderstem broccoli
Two smoked mackerel fillets
1/4 cup almonds
Half or a whole red chili, depending on how hot you like it, finally chopped
A few sprigs of fresh oregano, leaves removed and finally chopped
1 tbsp avocado oil
Half a red onion, thinly sliced
1 apple, thinly sliced
1 avocado, sliced
A few tomatoes, halved
2 hard boiled eggs
Salad leaves
Salt and pepper

For the dressing
1 heaped tsp mustard
1 heaped tsp tahini
2-3 tbsp olive oil
Juice of half a lemon
Salt

Method
Bring a small saucepan of water to the boil and place in the eggs. Runny, soft or hard boiled eggs all work well, so go for your preference. I’ve boiled the eggs for 4 minutes, then removed them from the water and allowed them to cool whilst I make the rest of the salad.

Heat the avocado oil in a frying pan on a medium-high heat. Pan fry the broccoli for a few minutes on each side until it begins to colour. Season lightly with salt and pepper. You can do this in two batches if your frying pan isn't very big.

Place the broccoli to one side and add the almonds to the pan allowing them to toast for a few minutes. Throw in the finely chopped chili and oregano, cook for a further minute then take the pan off the heat.

For the dressing simply mix together the mustard, tahini, lemon juice, olive oil and a pinch of salt. Feel free to add a splash of water or more olive oil if the dressing is too thick.

To assemble put a handful of salad leaves in two bowls then lay the broccoli on top, Add the smoked mackerel fillets and top with the chili almonds, red onion, avocado, tomatoes and apple. Spoon the dressing over the salad or serve in a small separate bowl. Enjoy.