2 large sweet potato, peeled and sliced quite thinly
4 tbsp olive oil
2 tbsp chopped rosemary leaves
3 garlic cloves, finely chopped
1–2 tbsp sumac
salt and freshly ground black pepper
For the chermoula
2 tsp coriander seeds
2 tsp cumin seeds
½ bunch fresh coriander
½ bunch fresh mint
½ bunch fresh parsley
½ red onion, chopped
3 garlic cloves, chopped
2 green chillies, chopped
4 preserved lemons, peel only
1 lemon, juice only
olive oil, enough to loosen
For the harissa-roasted mackerel
2 mackerel fillets
3 tbsp natural yoghurt
1 lemon, juice only
1 tbsp runny honey
1 tbsp chopped fresh mint leaves
1 tbsp chopped fresh coriander
For the sweet potato tian, preheat the oven to 210C/200C Fan/Gas 6. Melt the butter in a small pan or in the microwave.
In a large bowl, toss the potato pieces in the melted butter and remaining ingredients. Season well with salt and freshly ground black pepper.
In a small cast iron round pan, arrange stacked slices of the squash in a pattern upright, twisting into a circle. Cover with foil and bake for 30 minutes, then remove the foil and continue to cook for another 20 minutes or so to colour. Set aside and keep warm.
Meanwhile, to make the harissa-roasted mackerel, preheat the grill to medium heat. Mix the yoghurt, lemon juice, harissa, and honey in a bowl. Cut the fillets into two and dip them in the yoghurt mixture. Leave to marinate while the tian is cooking.
Meanwhile, for the chermoula dressing, dry fry the coriander and cumin seeds in a pan over a medium heat until aromatic. Remove from the heat and cool. In a blender or food processor, blend all the chermoula dressing ingredients together to make a purée. Add enough oil to loosen and set aside.
When you’re ready to serve, grill the mackerel for 6–8 minutes, or until blistered and cooked through.
To serve, spoon some chermoula dressing onto a serving plate, break the fish into pieces and place over the top. Garnish with some mint and coriander leaves and serve alongside the tian.
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