Mackerel, Chickpea and Broccoli Salad with Harissa Yoghurt

Saturday, 30 July 2016

There's no great story behind this blog post, beside the fact we love to eat it.

I've had a few dishes like this in the past. Recipes we keep going back to again and again because we love them so much. They fit to our tastes, our needs, our cravings, but they're something we eat on a Tuesday evening when we need sustenance and satisfaction fast. This is the same. It's not sexy, but it is dependable and it is delicious. It's not brownies or a roast or a huge curry that takes hours to simmer. It's a midweek meal that packs in a portion of oily fish.

This dish will take good care of you, if you let it. You'll get three of your 5-a-day from the chickpeas, broccoli and spinach and as I said before, is a great way to work oily fish into your midweek. The harissa yoghurt is something a little special but it so easy to make (it's literally harissa mixed with yoghurt...) and I like to serve this salad up with toasted wholemeal pittas. If I can legitimately stuff something in a pitta and eat it, I probably will.

For Mackerel, Chickpea and Broccoli Salad with Harissa Yoghurt (serves 2):

1/2 onion
1 tsp chilli flakes
1x small head of broccoli
1x 400g tin chickpeas, drained
2x fillets smoked mackerel, can be peppered if you're feeling it
2 big handfuls of spinach
sea salt and fresh black pepper
olive oil
4 tbsp Greek yoghurt
1 tsp harissa paste

1/2 lemon, to serve
2 whole pitta bread, toasted, to serve


  1. Begin by chopping the broccoli florets into manageable pieces. Trim the woody end of the stalk and slice it up too - don't throw it away, it's delish. Put the broccoli in a pan of boiling water and boil for 3 minutes then drain and set aside.
  2. Then thinly slice the onion and fry with a smidge of oil with the chilli flakes until soft. 
  3. Meanwhile, in a small bowl mix together the Greek yoghurt and harissa paste. Set to one side.
  4. Once the onions are soft, add the chickpeas and broccoli to warm through.
  5. Add in the spinach and cook for 2-3 minutes until wilted. Season with olive oil, salt and pepper.
  6. Divide between two bowls and dollop the harissa yoghurt over the lot. Spritz over the juice of half a lemon and serve with the toasted pitta bread. I recommend stuffing the pitta with the salad, but do what you will. 

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