Nicoise Salad


  • 1 small red onion, finely chopped
  • juice half lime
  • 1 tbsp extra-virgin olive oil
  • half level tsp cumin
  • pinch chilli powder
  • 3-4 plums, stoned and chopped
  • 8-10 fresh ripe cherry tomatoes, chopped
  • 1 tbsp chopped fresh coriander
  • 4 mackerel fillets (each 90g)
  • 4 rotis or wholemeal tortillas
  • 100g mixed salad leaves


Add the onion, lime juice, olive oil, cumin and chilli powder to a bowl, and mix well.
Mix in the plums, tomatoes and coriander. Cover and set aside for 5 minutes.
Meanwhile, make three slits across the skin of each mackerel fillet.
Grill or barbecue each mackerel fillet skin side up under a grill, or skin side down on a barbecue, for around 4 minutes. This should be enough to cook the fillet right through but if not, turn it over and cook it for 1 minute on the flesh side too.
After warming the tortilla, add some salad leaves and a mackerel fillet. Top it with a dessertspoon of salsa and roll up.
Serve the rest of the salsa on the side.