Instructions: Heat 1 tbsp of olive oil in a large frying pan.

Add the onion and cook on a high heat but without allowing it to colour.

Sprinkle in the curry powder and cook for a further one minute.

Add the chopped tomatoes and bring to the boil.

Bubble until the liquid has reduced by a third then add the drained chickpeas and bring to the boil again. Reduce the heat and add the sweet chilli sauce.

Season with salt and pepper them place to one side and keep warm.

Mix the remaining olive oil and lemon juice to make a vinaigrette season then place to one sides if using fresh mackerel place the fillets skinside down in a hot nonstick frying pan and fry for 3 to 4 minutes until the skin is crisp.

Turn over and cook for a further 2 minutes.

If using smoked mackerel cook for about 1 1/2 minutes on each side. Season with salt and pepper.

Dress the rocket or salad leases with the vinaigrette.

Add the halved tomatoes to the cooked chick pea mixture and divide between two plates.

Place the mackerel fillets on top then add a handful of the dressed salad. Serve.

You can substitute certain ingredients depending on what you can buy in the shops. If you cant find fresh mackerel fillets use smoked instead which come in vacuum packs that can be refrigerated. And you dont have to use rocket to garnish any peppery leases will do.

Serves 2

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