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Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Mediterranean

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

25 minutes

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Peppered mackerel on cauliflower purée with chickpeas, olives and feta

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

1 T butter
4 garlic cloves, sliced
1 cauliflower head, chopped
1 cup milk
¼ cup olive oil
1 t paprika
1 t chilli flakes
1 x 400 g chickpeas can, drained
50 g green pitted olives
½ lemon, rind removed
100 feta
2 x 190 g Woolworths smoked and peppered mackerel fillets cans

Method

Heat the butter in a pan and sauté 1 clove garlic. Add the cauliflower and milk and cook until the cauliflower is tender.

Remove the cauliflower from the milk and place in a blender. Blend, adding a little milk, until smooth. Season to taste.

Heat the olive oil in a pan and fry the remaining garlic for 1 minute, then add the paprika, chilli flakes and chickpeas. Fry for a further 2 minutes. Add the olives, lemon rind and feta and remove from the heat.

Divide the cauliflower between 4 plates, then top with the mackerel and the chickpea-and-feta mixture.

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