Autumn vegetables are so good that it is often difficult to choose which one to use as ingredients. How about this recipe that allows you to taste them all at once?
Ingredients for 4 portions
- Broccoli florets 2
- Fennel 1/4
- Beetroot 1/2
- Leek discs 4
- Slices of pumpkin 4
- Pomegranate 1/2
- Pear 1/2
- Apple 1/2
- Mackerel fillet 1 (150 g)
- Small potato 1
- Extra virgin olive oil 1 tbsp (10 g)
- Salt to taste
- White pepper to taste
- Cardamom pod 1
Preparation
Squeeze the seeds of the half pomegranate to extract the juice.
Cut the apple and pear into slices and leave them to marinate in the pomegranate juice, adding a pinch of salt and the pressed cardamom pod. Cover and leave in the fridge for 30 minutes.
In the meantime, wash and prepare the vegetables: cut the fennel into slices and dice the beetroot and potato.
Wash the mackerel fillet in running water and put it in the steamer together with the vegetables. Steam cook for about 15 minutes.
When the ingredients are all cooked, make your salad with the vegetables, marinated fruit and chopped mackerel fillet.
Dress with the juice used to marinate the fruit and a pinch of white pepper.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.