Blackened mackeral with red quinoa, roast broccoli, sweet potato and edamame

Ways to be Well represents a market-leading offer based on a culture of positive eating and nurturing self-care to benefit our clients and their teams.

Our plant-forward philosophy means the vegetables, fruits, pulses, whole grains nuts and seeds are the stars of the show, underpinning all of the menus. Sustainably sourced meat, dairy and fish also feature on occasion.

Download our blackened mackeral with red quinoa, roast broccoli, sweet potato and edamame recipe by clicking the link below.

View the recipe card here

Ingredients

Serves 4.

1/2 avocado
2 tsp honey
2 lemons
1 head of broccoli
1 large sweet potato
50g sun blush tomatoes
100g spinach
1 pomegranate
4 fresh mackerel fillets (defrost in the fridge overnight if using frozen)
50g edamame beans
100g red quinoa
1/2 bunch of flat leaf parsley
50ml olive oil

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 2167kJ/518Kcal

Method

Start by making your dressing. In a blender put the avocado, honey and juice from one of the lemons. Blitz until smooth before gradually adding the oil until emulsified. Season to taste.
Bring a pan of water to the boil before adding the quinoa and cooking for 9 minutes. Drain and allow to steam dry.
Preheat the oven to as hot as it will go (anything between 220°C and 240°C is ideal). Cut the broccoli down into florets. Dice the sweet potato into 2cm pieces. Dress both with 2 tsp oil. Roast in the oven until they are beginning to blacken (around 10 mins).
Halve the pomegranate and tap with a wooden spoon to remove the seeds. Roughly pick the parsley. Combine all of the salad ingredients in a bowl and lightly dress with the avocado dressing.
Lightly score the skin on your mackerel fillets, and season. Place under a hot grill until the skin is beginning to blacken and the fish is cooked through.
Finish with the juice from the remaining lemon.
Serve a portion of the salad topped with the grilled mackerel.