Page 20 - Fresh Magazine - Summer 2017

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Whole mackerel à la plancha with
samphire and cherry tomato salad

SERVES 2
Gluten free

2 large mackerel, gutted Preheat the barbecue to a high heat or the grill
4 sprigs of fresh thyme to medium-high.
1 lemon, sliced Stu each mackerel with two sprigs of thyme
olive oil and some lemon slices. Rub with a little olive
salt and pepper oil and season with salt and pepper. Cook for 4
good handful of to 5 minutes on each side on the hot barbecue
samphire, roughly or under the grill.
chopped
12 cherry tomatoes, Put the samphire and cherry tomatoes in a
halved bowl. Drizzle with olive oil and a good squeeze
of lemon. There’s no need to season with salt,
as samphire is naturally salty.
Serve the mackerel with the samphire and
cherry tomato salad on the side.

KITCHEN SWOT
If you nd raw samphire too salty, bring a pot of
hot water to the boil and add the samphire. Bring
the water back to the boil again, then remove the
samphire. Cool it down with cold running water
and this will take some of the saltiness away.

Prawn skewers with
garlic bread HEALTHY

MAKES 4 LEMON TIP
A squeeze of lemon over
8 tablespoons olive oil the prawns just before
½ lemon, juice only serving adds a zing of
salt and pepper avour and means you
16 prawns, peeled and deveined don’t need to add salt.
handful of fresh at-leaf parsley, nely chopped Gluten free

FOR THE GARLIC BREAD
1 small baguette
olive oil
1 garlic clove, halved
If using wooden skewers, soak four of
them in cold water for at least 1 hour.
Preheat the barbecue to a high heat.
Whisk together the oil and lemon juice
in a large bowl and season with salt and
pepper. Add the prawns and turn to coat.
Marinate for 15 minutes only.
Thread four prawns onto each soaked
skewer. Cook on the hot barbecue for 4
minutes on each side.
Cut the baguette into slices on the
diagonal. Drizzle with olive oil and rub
the garlic clove on both sides. Cook the
bread on the hot barbecue for 2 minutes
on each side.
Scatter the parsley over the skewers and
serve the garlic bread on the side.

18 | FRESH SUMMER 2017

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