Spiced mackerel on toast with beetroot salsa

• pack beetroot↗250g g

  (not in vinegar), diced

• eating apple1

  cut into wedges then thinly sliced

• small red onion↗1

  finely sliced

• lemon↗juice ½

  juice ½

• olive oil↗1 tbsp tbsp

  plus extra for drizzling

• cumin seed↗1 tsp tsp
• coriandersmall bunch

  leaves roughly chopped

• mackerel↗4

  fillets, halved widthways

• curry powder↗1 tsp tsp
• slices sourdough bread↗4

  or ciabatta

Step-by-step instructions

1. 1

   Mix the beetroot, apple, onion, lemon juice, 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. 2

   Grill 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 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.