Peel the beetroot then slice quite thin on a mandolin. Place
Make the dressing. Run a small knife around the outside of the pomegranates and pull them apart, avoiding cutting through the bitter white membrane. Pick out
Prepare the fruit and vegetables. It’s up to you how you slice them, but the only thing that’s ultimately important is to peel the skin from those that need it, remove inedible seeds from others and cut things quite thin. Lay slices of the beetroot on the base of your plates then toss the fresh fruit and vegetables together with the pomegranate seeds and place this on top.
Brush the mackerel with the remaining avocado oil and season the stomach cavity and the skin with salt. Cook it over a moderate-high heat either on a skillet or heavy-based pan, or on a char-grill or barbecue. The fish is cooked when you can just pull the flesh away from the bone at the thickest part, about 2-3 minutes on each side.
Sit the fish on top of the salad, scatter with the coriander and then spoon the dressing on top or serve in a dish on the side.
© 2010 Peter Gordon. All rights reserved.