1 large aubergine, cut into wedges
2 tsp vegetable oil
salt and freshly ground black pepper
250g/9oz smoked mackerel, flaked into large pieces
200g/7oz cooked Puy lentils
125g/4½oz cooked wild rice
1 red pepper, finely chopped
1 tbsp chopped fresh parsley
50g/2oz capers, rinsed and drained
4 salted anchovy fillets
1 lemon, juice only
1 lime, juice only
150ml/5fl oz extra virgin olive oil
1 tsp clear honey
1 garlic clove
freshly ground black pepper
watercress, to serve
For the salad, drizzle the aubergine wedges with oil and season with a little salt and freshly ground black pepper.
Heat a griddle pan until smoking hot, then griddle the aubergine wedges until softened and charred. Remove from the pan and allow to cool slightly, then chop into small pieces.
Place the aubergine pieces into a bowl with the mackerel, lentils, rice, red pepper and parsley and mix well.
For the dressing, place all the dressing ingredients into a small food processor and blend until smooth, adding a little more oil or lemon or lime juice if necessary.
To serve, place a pile of watercress onto each of four serving plates. Top with the salad and drizzle over the dressing.
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Chicken kiev
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