Back with more tastes of the summer, chef Jon Rotheram's showing us a salad that's fresh and light but still big of flavour, using just a few of his favourite ingredients
Chargrilled Mackerel & tomato Salad
4 Mackerel fillets
1 Baby Gem Heart
1 Spring Onion
70ml olive oil
½ clove of garlic
5g of fine capers
1. For the basil puree, start by placing all the herbs in a pot of salted boiling water for 5 seconds, then straight into ice water.
2. Squeeze the water from the herbs and puree in a food processor with the garlic and capers. With processor on high, slowly drizzle in the oil till it forms a smooth paste. Season to taste with salt and fresh lemon juice.
3. For the fish, heat a grill pan until red hot. Make sure you towel dry the mackerel and lightly rub the fish with oil to prevent sticking. Season the fish liberally and chargrill turning the fish only once approx. 3 minutes per side.
4. To serve the dish, slice the tomatoes and scatter the baby gem leaves and sliced green onions. Drizzle your herb dressing over the tomatoes, and place your chargrilled mackerel fillets on top. Serve with a wedge of lemon.