Summer salads: Grilled mackerel with spiced lentil and kachumber salad recipe

The kachumber salad is traditionally an Indian relish. Very fresh, it makes a great partner for the earthy lentils. Serves 4 4 mackerel fillets 2 tsp olive oil For the lentil salad 2 tbsp olive oil 1 red onion, finely chopped 1 garlic clove, crushed 2 tbsp tinned chopped tomatoes 1 tsp ground tumeric 1 tsp ground cumin 1 pinch ground cinnamon 150g puy lentils 350ml water to cook Salt and pepper 2 tbsp extra virgin olive oil For the kachumber salad 6 tomatoes, deseeded and finely chopped 1 red onion, finely chopped Half a cucumber, deseeded and chopped ½ tsp cumin seeds, toasted and ground 1 pinch of cayenne pepper 1 red chilli, finely chopped 1 tbsp balsamic vinegar 1 tbsp coriander, chopped Salt and pepper 1. For the lentil salad, heat the oil in a pan, cook the onion and garlic until soft, add the tomatoes and spices and cook for a few minutes before adding the lentils. Mix well. 2. Pour in the water, boil and simmer until the lentils are cooked, adding more water as necessary. This will take around 30 minutes. 3. Remove from the heat, season and add the extra virgin olive oil. Mix well and allow to cool. 4. Mix ingredients for the kachumber. Season and set to one side. 5. Brush the mackerel fillets with a little oil and cook them in a griddle pan or on a barbecue for a few minutes on either side. 6. Place a few spoonfuls of lentils and a little of the kachumber salad on a serving dish and top with the mackerel fillet and a little more of the salad.