Here’s another summer salad recipe which can be enjoyed as a main course solo and is easy to put together.
Purple cabbage is one more vegetable I don’t eat enough of – not due to lack of availability but simply because I don’t know how to use it. But this recipe has changed that.
I wanted to pair the cabbage with mackerel, didn’t want to cook it in order to preserve its nutrients and at the same time didn’t fancy it totally raw and unpalatably bland. So I thought of marinating it, along with some white onions, in vinegar and lemon juice a few hours beforehand. And – voilà – the result is the most delicious, moreish cabbage and onion mixture which is good enough to eat on its own.
paired with some spiced up mackerel, sweet potato, broccoli and cherry tomato, this is a light and colourful salad you can enjoy when the weather is warm
1 Large (or 2 small) mackerel
1-2 Teaspoons chilli sauce of your choice
100 Grams Purple cabbage
100 Grams white onion
150 Grams Broccoli
10-12 Cherry tomato
1 Sweet potato
1 Tablespoon cider vinegar
Juice of one lime or lemon
Generous pinch of freshly ground black pepper
1 Tablespoon olive oil
Salt to taste
- First, work on the cabbage and onion about 5 to 6 hours before you plan to have the salad.
- Wash and finely shred the cabbage.
- Peel, wash and finely slice the onion in half moon shape. Separate each ring.
- Drop the cabbage and sliced onion In a container with tight fitting lid. Add the cider vinegar, lemon juice and a pinch of salt.
- Toss well, cover and set aside. No need to refrigerate, you can keep this at room temperature.
- About an hour before making the salad, wash and cut the sweet potato into medium size chunks.
- Dress the sweet potato with olive oil, freshly ground black pepper and a bit of salt. Cover and set aside.
- When you are ready to make the salad, transfer the cabbage and onion mixture to a large mixing bowl.
- Wipe or wash the mackerel, make slits and apply the chilli sauce inside and on the skin. Cover and set aside.
- Wash and cut the broccoli.
- Wash the cherry tomato.
- In a non-stick frying pan, add the sweet potato along with its olive oil dressing.
- Cover and cook for about 8 to 10 minutes till the potato chunks are cooked. They may develop a nice crust.
- Remove the sweet potato chunks to a plate and let them cool down a bit.
- In the same pan, cook the broccoli and cherry tomato for about 7 to 8 minutes till the broccoli is cooked but still has a bite to it. Transfer to a plate so that they cool down.
- Once again, in the same pan, cook the mackerel for about 8 to 10 minutes till the fish is cooked through. You may need to flip it a couple of times to ensure that it is cooked on both sides.
- Transfer the mackerel to a plate and once it is cool enough to handle, separate the flesh from the bone. Make sure that you leave the flesh in large chunks.
- Add the sweet potato, broccoli, cherry tomato and mackerel to the large mixing bowl holding the cabbage and onion mixture.
- Toss gently so that the chunks of mackerel retain their shape.
- Serve immediately or chill a bit before having.