Winter is the time of the year when we need to be most careful. Eat well, everyone says. It’s cold outside. In the dark and gloomy days of February, protect yourselves from the cold with what we think is a pretty healthy combination of foods. What is healthy of course changes every few years, but let’s not get side-tracked.
Our inspiration for this week is the newly arrived favaki. What is that you say? Well, thank you for asking. Favaki is a genius (yet so simple) idea of our producer’s (Mr. Nestoras) wife , to combine lentils and yellow split peas (fava we call it in Greece). The result is a bit of yellow sunshine breaking the wintery brown of lentils.
What do we do with favaki? Once again, following the seasons, we grabbed some citrus fruit, our favourite pink grapefruit. Packed with vitamin C (as a nutritionist might say), pink grapefruit also has, what else, pink colour!
If you haven’t yet understood, yes we are going for colours this week, to brighten up February. And for another healthy kick, we also got some mackerel. Somehow eating fish makes us feel healthier, no?
The recipe is as always simple and easy to prepare.
For 2 people
2 Mackerel fillets
1 pink grapefruit or other citrus fruit of your choosing
a handful of rocket or other green leaves
salt and pepper
extra virgin olive oil
Boil the favaki until tender but not soft. You can boil it in vegetable or chicken stock if you want to flavour it more. Although really, it is amazing as is.
While your favaki is boiling, peel the grapefruit, getting rid of all the white. Slice horizontally or cut into triangles. Flake the mackerel or keep the fillets as they are, and debate with your partner whether to keep the skin on or not. Drain your favaki and place it on a beautiful platter. Place the mackerel and pink grapefruit. Scatter some rocket or other green leaves (finely sliced onions or black Kalamata olives would also work here).
Drizzle some extra virgin olive oil, season with salt and pepper and serve immediately.