Butternut & Broccoli Super Salad With Mackerel
A delightful mix of butternut squash, green beans, and tender broccoli florets come together in this vibrant and flavorful salad. Topped with pan-seared mackerel fillets and sprinkled with crunchy pumpkin seeds, this dish is as delicious as it is nutritious.
— Constant Cookbook
Ingredients
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 200g butternut squash (about ½ small squash), cut into 2cm chunks
- 85g green beans , trimmed and halved
- 140g thin-stemmed broccoli , halved vertically
- 1 tbsp pumpkin seeds
- 4 x mackerel fillets, bones removed
Instructions
- Whisk the vinegar, mustard, 2 tsp of the oil and a little seasoning together in a large bowl.
- Bring a large pan of salted water to the boil and heat the remaining oil in a large frying pan. Add the squash to the frying pan, season and cook, stirring, for 12-15 mins. Add the beans to the water, cook for 1 min, then add the broccoli and cook for 3 mins more. Drain well.
- Tip the squash into the bowl with the dressing. Add the beans, broccoli and pumpkin seeds, toss well to combine and set aside. Cook the fish in the frying pan, skin-side down, for 2 mins, then flip over and cook for a further 1-2 mins until cooked through.
- Divide the salad between the plates, top with the mackerel and drizzle over any dressing left in the bowl.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 501 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.6 milligram of sodium
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