Red chili pepper (also chile or chilli)
(deseeded and finely chopped)
Extra virgin olive oil
Place a griddle pan on a high heat to get it smoking hot. Using a speed peeler, slice your zucchini lengthways into thin ribbons. Griddle your zucchini slices until softened and lightly charred. You can do this in batches if your pan is s not big enough to hold them all in one go. As they are so thin, don't worry about turning them over. Place in a bowl and add the drained beans, the chilli and mint.
Rub your mackerel fillets with 1 tbsp olive oil, then season with 1 pinch salt and 1 dash pepper. Griddle them, skin side down, for 3 minutes until the skin is golden and crispy. Turn them over and cook for another 2 minutes.
Dress the zucchini and beans with the juice of 1 lemon half, 1 tbsp olive oil and 1 pinch salt and 1 dash pepper. Toss to coat everything in the dressing.
Serve the mackerel fillets with a pile of the salad and a wedge of lemon to squeeze over the top.
Try to find some yellow zucchini – they’ll look lovely alongside the green ones.