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Meat Free Week Info

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+ Ingredients

600g ripe beef tomatoes, skinned
1 medium-hot red chilli, deseeded and finely chopped
1 large continental salad onion, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Small bunch of fresh mint leaves

75g small watercress sprigs

+ Method

Preheat the grill to high. Crush the clove of garlic on a board under the blade of a large knife, sprinkle with a little salt and then work it into
a paste with the blade. Put the paste into a bowl and mix in the dried oregano, pimentón and oil. Slash the mackerel on the diagonal at 8mm
intervals along both sides and brush some of the pimentón oil inside the cavity as well as over the skin. Season inside and out and lay on an oiled baking tray or the rack of the grill pan.

For the tomato salad, halve the tomatoes and remove the seeds. Cut the flesh into small chunky pieces and scatter them over the base of a large serving plate. Sprinkle with some salt and pepper and then the chilli and salad onion. Whisk the vinegar and oil together with a little more
seasoning and drizzle over the salad, then scatter over the mint, followed by the watercress sprigs.