Mackerel & Quinoa Salad With Lemon-Caper Dressing

Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 10 min 

Meanwhile, chop the green beans in half

Meanwhile, finely chop or grate the garlic

Chop the parsley finely, including the stalks

Zest the lemon[s] and cut in half 

Add the chopped parsley and garlic to a pestle & mortar with the capers, 2 tbsp [4 tbsp] water and a pinch of salt

Grind to a paste, then add the juice of 1/2 [1] lemon, 1 tbsp [2 tbsp] olive oil, the lemon zest and mix to combine – this is your lemon caper dressing

After 10 min, add the green beans to the quinoa pot with 150ml [250ml] water and cook, covered, for 10 min further or until all the water has absorbed and the quinoa and green beans are tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

Meanwhile, heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Pat the mackerel fillets dry and season the skin with salt

Once hot, add the mackerel, skin-side down and cook for 4 min

Tip: hold the fillets down flat with a spatula to crisp up the skin then flip and cook for 1 min further

Cut the remaining lemon half into wedges

Add the spinach to a large bowl with the cooked quinoa, green beans and half the caper and lemon dressing and give it a good mix up – this is your quinoa salad