Istanbul-Style Smoked Mackerel Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Peel and finely slice your shallot[s]

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Roughly chop your tomato[es]

Add the sliced shallot to a small bowl with your red wine vinegar, half your chilli flakes (can't handle the heat? Go easy!) and 2 tbsp [3 tbsp] [4 tbsp] boiled water

Give everything a good mix up, then set aside until later – this is your quick-pickled chilli shallot

Tear your ciabatta[s] into large, bite-sized pieces and add them to one side of a baking tray with a pinch of salt and pepper and a drizzle of olive oil

Remove the skin from your smoked mackerel fillet[s] and discard, then add the skinned mackerel fillet[s] to the other side of the baking tray, then put the tray in the oven for 6-7 min or until the ciabatta croutons are golden, then remove from the oven and sprinkle half your ground sumac (save the rest for later!) over the croutons – these are your sumac croutons

Wash your lettuce then pat it dry with kitchen paper and finely shred

Strip your mint leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the mint sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Add your pomegranate molasses to a small bowl with the chopped mint, remaining ground sumac and remaining chilli flakes (not a fan of spice? Just add a little!)

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water, then season with a pinch of salt, sugar and pepper

Give everything a good mix up – this is your herby dressing

Wash your salad, then pat it dry with kitchen paper

Add the shredded lettuce, salad, carrot ribbons, chopped tomatoes and the herby dressing to a large bowl and mix everything together – this is your Istanbul-style salad

Flake the smoked mackerel into bite-sized pieces and drain the quick-pickled chilli shallot