Pan-fried mackerel with pesto, beetroot and lentils

Method

1. Cook the lentils according to the pack instructions – take care not to overcook.
2. Meanwhile, put half the salad leaves into a food processor with 3 tbsp of the olive oil and the pine nuts. Season well and whizz to a rough paste, loosening with 1 tbsp water if necessary. Stir through the zest of half a lemon.
3. Toss the warm lentils with half the pesto, then stir through the tomatoes, beetroot and the juice of half a lemon. Divide between 2 plates.
4. Rub the mackerel with the remaining olive oil and lemon zest. Season. Heat a frying pan, fry the mackerel skin-side down for 2 minutes over a high heat, then turn over and cook for a further 1-2 minutes (depending on the thickness) until cooked through.
5. Top the lentil salad with a mackerel fillet, then serve with a handful of the remaining salad leaves, a dollop of pesto and lemon wedges to squeeze over.