Harissa smoked mackerel with preserved-lemon quinoa
Serves: 2
Total time: 
Recipe photograph by Chelsea Bloxsome
Harissa smoked mackerel with preserved-lemon quinoa
Serves: 2
Total time: 
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Nutritional information (per serving)
Calories
758Kcal
Fat
47gr
Saturates
9gr
Carbs
41gr
Sugars
6gr
Fibre
8gr
Protein
39gr
Salt
4.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 250g pack ready-to-eat quinoa
- zest and juice of 1⁄2 lemon
- 1 tbsp extra-virgin olive oil
- 1 preserved lemon
- 75g sugar snap peas, sliced
- 10 cherry tomatoes, quartered
- 1⁄2 x 100g pack baby leaf spinach
- 1 x pack harissa smoked mackerel fillets (around 275g)
Step by step
- Tip the quinoa into a bowl and add the lemon zest and juice, the olive oil and some seasoning.
- Cut the preserved lemon in half and scrape out the seeds and flesh with a teaspoon, discarding these. Shred the peel and add to the quinoa with the sliced sugar snap peas, tomatoes and spinach. Toss to combine and divide between 2 plates or bowls.
- Top with the harissa smoked mackerel fillets to serve.
Chef quote
Crunchy raw veg, quinoa and omega-3 rich smoked mackerel – a super-tasty healthy salad.
