Heart health Mussels in tomato, fennel & 'nduja broth
Mussels steamed in a gently spicy tomato-fennel broth with garlic toasts.
Roast mackerel & squash traybake with walnut salsa
Blistered mackerel fillets over cumin-roasted squash, chickpeas and red onion, finished with a sharp parsley, walnut and caper salsa.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Heat the oven to 200°C fan. On a large roasting tray, toss the squash, chickpeas and onion with 2 tbsp of the oil, the cumin, paprika and plenty of black pepper.
- Step 2
Roast 25 minutes, turning once, until the squash is tender at the edges and the chickpeas have started to crisp.
- Step 3
Meanwhile, stir the walnuts, parsley, garlic, capers, lemon zest and juice together with the remaining 1 tbsp oil to make a rough salsa.
- Step 4
Slash the mackerel skin a few times, season with pepper and lay skin-side up on top of the vegetables. Roast 10 minutes more until the skin blisters and the fish flakes.
- Step 5
Scatter the rocket over the tray, spoon the walnut salsa over the fish and serve straight from the tin.
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Nutrition per serving
| Calories | 665 kcal |
|---|---|
| Protein | 34g |
| Carbohydrates | 43g |
| – of which sugars | 8g |
| Fibre | 12g |
| Fat | 40g |
| – of which saturates | 7g |
| – of which omega-3 | 3.8g |
| Calcium | 240mg |
| Iron | 6.5mg |
| Salt | 0.8g |
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