Asparagus panzanella with herb yoghurt and pan-seared mackerel

This fresh and zingy charred asparagus panzanella is served over an aromatic herb yoghurt, and topped with a pan-seared fillet of mackerel. Perfect for celebrating spring flavours, this recipe is great served as a main course or on a platter as a side in a larger meal.

Serves 2

Ingredients: 

2 Mackerel fillets

Herb yoghurt: 

• 200g greek yoghurt 

• 1 tablespoon fresh parsley, finely chopped 

• 1 tablespoon fresh dill, finely chopped 

• 1 tablespoon fresh chives, finely chopped

• 1 garlic clove, minced 

• 1 tablespoon lemon juice 

• Salt and pepper, to taste 

Asparagus panzanella: 

• 200g leftover bread, cut into cubes 

• 200g asparagus spears, woody ends trimmed 

• 150g heirloom tomatoes, sliced into rounds 

• 100ml olive oil 

• 50ml red wine vinegar 

• 1 shallot, finely chopped 

• 50g anchovies, drained and chopped 

• 100g black olives, pitted 

Method: 

• Begin by preparing the herb yoghurt. Combine all the ingredients in a large mixing bowl and season with salt and pepper to taste. Set aside in the fridge until needed. 

• Next, preheat the oven to 180°C, then place the bread cubes on a baking sheet and drizzle with olive oil. 

• Bake the bread for around 10 minutes until golden brown and crispy. 

• Heat a pan over medium-high heat and drizzle the trimmed asparagus with some more olive oil. Season with salt and pepper then pan sear for 3-4 minutes, turning every now and then until they are tender and slightly charred. Remove from the heat and set aside. 

• To cook the mackerel, begin by seasoning the fish on both sides with salt and pepper 

• Heat a frying pan over a medium-high heat then add a little olive oil to the skillet. Place the mackerel fillets skin side down and cook for 3-4 minutes until the skin is crisp and golden. Flip the fillets and cook for an additional few minutes until cooked through. 

• To assemble the dish, toss the bread cubes, asparagus and tomatoes in a large mixing bowl with the olive oil, red wine vinegar, shallots, anchovies and black olives. Taste and season with salt and pepper as needed. 

• Spoon the herb yoghurt onto the base of serving plates, then top with the asparagus panzanella. Place the mackerel fillet over the salad and spoon over a little extra of that shallot and anchovy vinaigrette.