Name: Rose Harissa Mackerel with Beetroot Hommous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 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; 3 tbsp lemon juice; 1 tsp salt

Rose Harissa Mackerel with Beetroot Hommous

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.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Yield: 4 Serves 1x

Category: Seafood

Cuisine: Middle Eastern

Scale

Ingredients

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
3 tbsp lemon juice
1 tsp salt

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Instructions

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