Preparation

Place the baguette pieces in a medium bowl and use your hand to stir while slowly pouring in the saffron water to lightly stain all the bread. Reserve.

In a large skillet, heat 200 ml of olive oil over medium heat.

Cook the mackerel pieces, in 2 portions, for 1–2 minutes or until they are slightly rolled and fried.

Use a slotted spoon to transfer to paper towels.

Season lightly with salt and pepper and set aside.

Cook the baguette pieces in the hot oil, stirring, for 3-4 minutes or until crisp and golden.

Use a slotted spoon to transfer the fish to the paper towel.

Do not discard the remaining oil.

In a large bowl, mix lettuce, red onion, peppers, olives and beans.

Add fish, toasted bread cubes, remaining oil and freshly ground black pepper.

Mix gently and transfer to a large shallow bowl.

(HARISSA is a spicy sauce or paste used in North African cuisine, made from pepper, paprika and olive oil)

Whisk the harissa, lemon juice and 3 teaspoons of cooking oil in a small bowl.

Pour over the salad, spread the parsley and finally cover with the egg.

Finish the salad with salt and pepper and drizzle with extra olive oil.

Ingredients

  • 1 medium baguette, crusts removed, torn into 2 cm chunks (110 g net)
  • 1 tsp ground turmeric, mixed with 1½ tbsp water
  • 230 ml olive oil, plus extra to serve
  • 6 mackerel fillets, cut widthways into 2 cm slices (350 g net)
  • salt and black pepper
  • 1 baby cos (gem) lettuce, leaves torn into large pieces
  • 1 small red onion, peeled and very thinly sliced ​​(90 g net)
  • 3 Romano capsicum (peppers), roasted, cooled, seeded and cut into 2 cm slices (or use commercial roasted peppers from a can or jar)
  • 50 g dried black olives, pitted and torn in half
  • 200 g green (French) beans, trimmed, blanched for 4 minutes, refreshed and drained well
  • 50 g harissa paste
  • 2¼ tbsp lemon juice
  • 3 tsp parsley leaves, roughly chopped
  • 4 semi hard-boiled eggs, peeled and quartered