Mackerel is one of my favourite oily fish, but it does need something to cut through all that richness. Escalivada is just the ticket. Ideally, char the peppers and aubergine on a barbecue, to get that authentic smoky flavour, but if need be an oven will do the job nicely, too. This dish captures the essence of a hot summer's day, with the roast vegetables in the escalivada taking centre stage.
This punchy warm salad is also great with roast chicken, pork chops or simply on its own with lots of crusty bread.
If you like more of a kick, add a pinch of chilli flakes and half a teaspoon of hot smoked pimenton to the escalivada instead of the red chilli.
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