Salad with fried mackerel and pomegranate seeds

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and possibly halve the beans. Wash the broccoli and cut into small florets. Cook the beans in boiling salted water for about 8 minutes. Add broccoli about 4 minutes before the end of the cooking time.

2. 2

   Pour the beans and broccoli into a sieve, drain and leave to cool for about 15 minutes.

3. 3

   Meanwhile roast the sunflower seeds in a pan without fat for 2-3 minutes, remove and let them cool down. Use the back of a spoon to knock out pomegranate seeds. Clean and wash the lamb's lettuce and drain well in a sieve.

4. 4

   For the dressing, wash the dill, shake dry, pluck off the flags and cut into small pieces. Mix yoghurt, dill, mustard and 1 tsp. lemon juice. Season to taste with salt and pepper.

5. 5

   Wash the mackerel and dab dry. Season fish with salt and pepper and sprinkle each with 1 dash of lemon juice. Heat oil in a coated pan. Fry the mackerels for 3-4 minutes while turning.

6. 6

   Take out and roughly pluck. Mix broccoli, lamb's lettuce, beans, pomegranate seeds and dressing. Loosely fold in the plucked fish and arrange on plates. Sprinkle with sunflower seeds and serve.

7. 7

   Roasted baguette tastes good with it.

Nutrition Facts

KCAL
230 kcal

CARBS
6 g

FATS
14 g

PROTEINS
19 g