My brother thought my piped sweet potatoes were mushrooms. I gave him the side-eye and my upper lip lunged into a snarl.

Nope, a creative way to use up garlicky sweet potato mash from the night before. Well, I thought so any way. You can use cubes of roasted sweet potato or by all means, lightly sautéed mushrooms would also work.

Slicing the tops of the broccoli florets finely to yield ’couscous’ crumbs is a wonderful way to eat broccoli raw. It adds an unexpected texture to the salad and the big one…..doesn’t really taste identifiably of broccoli. How’s that for an all round winning situation?

Why didn’t my mother coucous the broccoli, I cried out at my discovery! So many years of kitchen agony could have been saved.

Use a balsamic vinaigrette of your choice. I used a smoked beetroot vinaigrette from de Librje, the first three star Michelin that we visited.  I’m so glad to have some of the products from their store in my cupboards. While I can only dream of returning to eat there, I feel a wonderful nostalgia about that experience when I open a jar of pickles, dressing, salt or wine made by them. The gifts I am happiest buying are often food related.

This is a filling salad and will earn you brownie points with the health nuts too.

Ingredients

Serves 2

8-10 broccoli florets

2 x 200 g lightly smoked mackerel fillets

2 T olive oil

1/2 cup rosa or other baby tomatoes, whole if tiny or sliced in half if bigger

4 cups baby spinach, washed and dried

60 ml  balsamic vinaigrette

salt, to taste

3/4 cup roasted sweet potato cubes or mash (optional)

Method

1. Slice the green bits off the broccoli florets (stop before the white stalk) finely, so that you are left with what resembles a green couscous or fine grains. Set aside in a bowl.

2. Grill the mackerel in a pan on medium-high heat with the olive oil, skin side first for 2 minutes a side or until done. Don’t allow the fish to dry, but do get the skin to crisp nicely.

3. Toss spinach leaves well in dressing and lay on serving plates or bowls. Add tomatoes, half the broccoli ‘couscous’ and salt and mix well.

4. Add the sweet potato cubes or if using mash, pipe into rosettes, bake on greased tray at 180 degrees Celsius for 8-10 minutes until browned.  Mix gently into the salad.

5. Top with the grilled mackerel and serve remaining broccoli crumbs over.


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8 Comments

  1. Zirkie on 17 October 2012

    Delicious, Ishay! I must admit I hardly believe that there is people who don’t like broccoli!! Pretty pics, as always!

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  2. Ishay on 17 October 2012

    Hey Z. You better believe it! It was never my fave veggie. I guess cooking also releases the sulphur odours. As a couscous , I love raw broccoli. Thank you for the compliments, it’s the fun part – styling the shot.

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  4. Jeanne @ CookSister! on 17 October 2012

    Ooh, that contains everything I love!! I have always loved broccoli (yes, I am probably a freak…)

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  5. Gata on 22 October 2012

    I love broccoli or better said I learned to love it during my diet and now it’s one of my favorite supper ideas. BTW I was sure those were mushrooms… ;)

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  6. Ishay on 22 October 2012

    Thank you Gata. And go you! :)

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  8. Anina @ Aninas Recipes on 23 October 2012

    Hi Ishay, I am absolutely surprised by the way you served the broccoli! How flippen clever! My mom used to cook it until you can literally mash it with your fork on the plate, so I never loved it – This might just change my mind!! Great post!

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  9. Ishay on 23 October 2012

    Hello Anina. Thank you. I know the same is done with cauliflower – well Ferran Adria put it in a fancy piece of chef’s equipment, blitzed it and served as couscous. I keep doing this with broccoli now, makes salads so much more interesting.

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  11. [...] Ishay of Food and the Fabulous made a grilled mackerel and broccoli “couscous” salad [...]

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