Mackerel, quinoa and grapefruit salad
2 x 120g cans Rio Mare Grilled Mackerel Fillets in Extra Virgin Olive Oil
2 pink grapefruit
40g shelled pistachio nuts
2 Tbsp pitted Taggiasche olives
1 unwaxed lemon
one small bunch parsley
a few thyme sprigs
40g extra virgin olive oil olio
salt to taste
1. Bring a large pot of salted water to the boil and cook the quinoa. Cool under cold running water, drain carefully and dress with the olive oil.
2. Peel the grapefruit and remove the outer skin covering the segments. Separate into segments. Roughly chop the pistachio nuts and the parsley. Grate or cut the lemon zest into thin slices making sure to eliminate the pith.
3. Combine the quinoa with the olives, the pistachio nuts, the parsley, the lemon zest, the thyme leaves stripped off their stems, and the grapefruit. Mix carefully, top with the grilled mackerel fillets and serve.