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BBQ Mackerel with a radish salad, cucumber and borage

BBQ Mackerel with a radish salad, cucumber and borage is built on Cider Vinegar, Cold Pressed Rapeseed Oil Plus Extra, and Caster Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6 tbsp
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   In a bowl place the vinegar, the rapeseed oil and sugar. Then season with salt and pepper and mix.

2. 2

   Add the radishes and mix, then add the cucumber and chives and mix well.

3. 3

   Preheat a barbecue or, alternatively, heat a grill or a non-stick pan if it's raining.

4. 4

   Season the mackerel with salt, pepper and drizzle it with a little more oil.

5. 5

   Cook for about three minutes each side, depending on the cooking method.

6. 6

   While the fish is cooking, add the radish leaves (or salad leaves if using) to the bowl and mix well.

7. 7

   To serve, share the salad between four plates and add the dressing.

8. 8

   Place a fillet of cooked mackerel on each plate and, garnish with the borage flowers.