{
“@context”: “https://schema.org/”,
“@type”: “Recipe”,
“name”: “Mackerel Niçoise Salad”,
“description”: [],
“author”: {
“@type”: “Person”,
“name”: []
},
“cookTime”: “”,
“prepTime”: “”,
“totalTime”: “”,
“recipeYield”: “2”,
“recipeCategory”: [],
“recipeCuisine”: [],
“image”: “https://admin.canvasflow.io/usercontent/447396/0C64D1F8-0ED9-4195-BC9868EC258FDEA9.jpg”,
“nutrition”: {
“@type”: “NutritionInformation”,
“calories”: [],
“fatContent”: [],
“saturatedFatContent”: [],
“carbohydrateContent”: [],
“sugarContent”: [],
“fiberContent”: [],
“proteinContent”: [],
“sodiumContent”: []
},
“recipeIngredient”: [
“INGREDIENTS”,
“4 mackerel fillets, skin on (around 150g/5oz each), pin-boned”,
“1 tbsp extra virgin olive oil”,
“250g/84/5oz Jersey Royal (or”,
“Pink Fir) potatoes”,
“2 large free-range eggs”,
“80g/24/5oz green beans,”,
“trimmed and halved”,
“1 Little Gem lettuce, trimmed and”,
“leaves separated”,
“1⁄4 radicchio, leaves separated”,
“and roughly torn”,
“8 cherry tomatoes, halved”,
“8 Kalamata olives, pitted”,
“Salt and freshly ground pepper”,
“For the dressing”,
“½ tsp wholegrain mustard”,
“½ tsp Dijon mustard”,
“2 tsp baby capers”,
“2 tbsp white wine vinegar”,
“4 tbsp extra virgin olive oil”,
“2 tbsp chopped flat-leaf parsley”
],
“recipeInstructions”: [
{
“@type”: “HowToStep”,
“text”: “Lay the mackerel fillets flesh-side up on a tray, season with salt and pepper and trickle over the extra virgin olive oil. Place in the fridge until needed.”
},
{
“@type”: “HowToStep”,
“text”: “Put the potatoes in a small pan of water. Season with salt and bring to the boil over a high heat. Reduce the heat and simmer for 10 minutes or until the potatoes are tender.”
},
{
“@type”: “HowToStep”,
“text”: “At the same time, bring another pan of water to the boil and have a bowl of iced water ready. Gently lower the eggs into the boiling water and cook for 5 minutes, then add the green beans and cook for a further 1 minute. Remove the eggs and beans from the pan and pop both into the iced water to cool quickly At the same time, bring another pan of water to the boil and have a bowl of iced water ready. Gently lower the eggs into the boiling water and cook for 5 minutes, then add the green beans and cook for a further 1 minute. Remove the eggs and beans from the pan and pop both into the iced water to cool quickly.”
},
{
“@type”: “HowToStep”,
“text”: “Leave the eggs for 2 minutes, then take out and remove the shells. Drain the beans. Set aside.”
},
{
“@type”: “HowToStep”,
“text”: “Drain the potatoes as soon as they are cooked, then cut them in half. Place on a hot barbecue to crisp up and char for 5-6 minutes, turning as necessary.”
},
{
“@type”: “HowToStep”,
“text”: “To make the dressing, put all the ingredients in a small bowl and season with salt and pepper, then whisk together to combine.”
},
{
“@type”: “HowToStep”,
“text”: “Distribute the Little Gem and radicchio over 2 serving plates and arrange the green beans, cherry tomatoes and olives on top. Halve the boiled eggs and add to the plates with the barbecued potatoes.”
},
{
“@type”: “HowToStep”,
“text”: “Lay the mackerel fillets, skin-side down, on the hot barbecue and cook for 1-2 minutes, until the skin is crispy. Turn and cook on the other side.”
},
{
“@type”: “HowToStep”,
“text”: “Remove the mackerel fillets from the barbecue and lay them on top of the salad. Spoon on the dressing, tuck in and enjoy.”
}
]
}