Mackerel and green bean salad with harissa dressing ( 4 to 6 peoples )

Ingrédients :

• 1medium baguette, crusts removed, torn into 2 cm chunks (110 g net)
• 1 tspground turmeric, mixed with 1½ tbsp water
• 230 mlolive oil, plus extra to serve
• 6mackerel fillets, cut widthways into 2 cm slices (350 g net)
• salt and black pepper
• 1baby cos (gem) lettuce, leaves torn into large pieces
• 1small red onion, peeled and very thinly sliced (90 g net)
• 3Romano capsicum (peppers), roasted, cooled, seeded and cut into 2 cm slices (or use commercial roasted peppers from a can or jar)
• 50 gdried black olives, pitted and torn in half
• 200 ggreen (French) beans, trimmed, blanched for 4 minutes, refreshed and drained well
• 50 gharissa paste
• 2¼ tbsplemon juice
• 3 tspparsley leaves, roughly chopped
• 4semi hard-boiled eggs, peeled and quartered

Instructions :

Place the baguette pieces in a medium mixing bowl and use your hand to toss while slowly pouring in the turmeric water, to lightly stain all the bread. Set aside.

Heat 200 ml of the olive oil in a large sauté pan over medium heat. Cook the mackerel pieces, in 2 batches, for 1–2 minutes, or until slightly curled and cooked through. Use a slotted spoon to transfer to paper towel. Lightly season with salt and black pepper and set aside.

Cook the baguette pieces in the hot oil, stirring, for 3–4 minutes, or until crunchy and golden-brown. Use a slotted spoon to transfer to the paper towel with the fish. Don’t discard the remaining oil.

In a large mixing bowl, combine the lettuce, red onion, capsicum, olives and beans. Add the fish, croutons, remaining olive oil and a healthy grind of black pepper. Toss gently and then transfer to a large shallow serving bowl.

Whisk the harissa, lemon juice and 3 tsp of the cooking oil in a small bowl. Spoon this over the salad, scatter over the parsley and finally top with the egg. Finish the salad with salt and pepper and drizzle with the extra olive oil.

Cook's notes :

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.