With a delicious dollop of horseradish-spiked yoghurt

Ingredients:

For the salad

1 mug (300g) quinoa½ lemon800 g ripe mixed-colour tomatoes1 fresh red chilli2 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar

For the mackerel

4 x 200 g whole mackerel, scaled and gutted, from sustainable sources, ask your fishmonger1 heaped teaspoon ground corianderolive oil2 sprigs fresh rosemary2 cloves of garlic

To serve

2 heaped tablespoons fat-free natural yoghurt2 heaped teaspoons jarred grated horseradisha couple of sprigs of fresh basil
MethodIngredients out • Kettle boiled • Medium lidded pan, medium heat • Large frying pan, high heat

START COOKING

Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of salt and the lemon half, then pop the lid on and stir every now and again • On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone • Rub all over with salt, pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil

Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over the chilli • Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves • Turn the fish when golden (roughly 4 to 5 minutes on each side)

When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes • Drizzle with the extra virgin olive oil and balsamic, and a pinch of salt and pepper • Lay the crispy fish on top • Mix the yoghurt and horseradish together and dollop it over the fish • Pick over the basil leaves and serve.