Jonny & I hit up the Ashburton Food Festival over the weekend (has anyone been? It’s a great annual gathering for foodies in the South West) and I picked up some smoked mackerel. Dang I love that stuff.
I also bought some sunny yellow courgettes, some fresh Brussels sprouts (Yay, new season!) and a really pretty long, lilac aubergine. Of course I forgot to take photos of the prettiness before cooking and the colour leaked out of the aubergine and it turned kinda brown :( However, prettiness aside, my haul came together to form this lovely light lunch. A real autumnal dish that leaves you feeling content and well nourished. Oh, and that miso dressing is a keeper, in fact I think I need to make another batch to keep in the fridge.
Anyone else seeing the weird face in that last pic? Once I saw it, I couldn’t ‘unsee’ it!
- 2 smoked mackerel fillets, skin & bones removed.
- 2 tablespoons oil
- 3 or 4 young courgettes
- 1 small aubergine
- 5 or 6 Brussels sprouts
- 4 teaspoons oil
- 1 heaped teaspoon miso
- 3 teaspoons lime juice
- 1 clove garlic, minced
- 1 level teaspoon sugar
- Fresh coriander, chopped
- Enough fresh red chilli to please your taste-buds, chopped
- Extra coriander and red chilli to sprinkle on top of the finished dish.
- Slice the courgettes and aubergine into long fingers, about 3/4-1 inch thick. Quarter the sprouts lengthways and pop them all into a baking tray along with the oil, making sure they are well coated.
- Roast for around 20 minutes, or until they are cooked through and the sprouts are starting to brown on the edges.
- Meanwhile mix all the dressing ingredients together. It will be quite thick, if you want it thinner to drizzle on a regular salad add more oil until it is as thin as you like.
- When the veggies are ready, pour the miso dressing into the hot pan and toss the veggies in it to get them all covered.
- Divide the veggies between 2 plates, top with the mackerel that you've flaked into bite size chunks, then pour over any of the dressing left in the pan.