Rose Harissa Mackerel with Beetroot Hommous

Cuisine: Middle Eastern

Prep time:

Cook time:

Serves: 4

Rose harissa has become a very popular version of Middle Eastern harissa, with a slightly milder chilli heat (while still packing a punch) and a lovely subtle aroma of rose. Most rose harissas are only available as a paste, which generally means added preservatives and stabilisers. Our dry blend can be mixed with water and olive oil to create a paste in seconds. We think the bold flavours go perfectly with a rich, oily fish such as mackerel, and have added a lovely beetroot-sweet hommous and fresh leaves for a perfectly balanced, simple and healthy dish.


Fish can also be roasted.
If cooking in a frying pan, use less harissa when cooking then add more afterwards.

  • 4 whole mackerel, butterflied (backbone removed) or salmon fillets
  • 2 tbsp Herbie’s Rose Harissa, mixed with 4 tbsp water and 2 tbsp olive oil
  • Green salad leaves, dressed in lemon juice and olive oil, to serve
  • beetroot hommous:
  • 1 400g tin chickpeas, drained
  • 250g cooked beetroot
  • 1 clove garlic, crushed
  • 1 tbsp tahini
  • juice of 1 lemon
  • 1 tsp salt

  1. Preheat oven grill to high.
  2. Cover fish liberally in rose harissa and place on a lined baking tray.
  3. Cook under hot grill for 10 minutes, or until fish is opaque (salmon may be cooked medium-rare).
  4. For hommous, combine all ingredients in a food processor and blitz until smooth.
  5. Serve immediately with salad.