When BBQ season lands, it's good to have some exciting new recipes up your sleeves, that will impress your guests and ensure everyone is fed with minimal prep and effort. This recipe offers just that: delicious, nutritious, filling food within minutes. 

Our sustainably-caught mackerel fillets are the star of the show in this dish, sitting proudly on top of chunks of chargrilled courgette and a bed of garlicky, crushed beans (we've used butter beans, but white beans would work just as well) on crusty sourdough toast. It's a dish you'll come back to, time and time again. Enjoy!




  • Start by preparing your mashed beans. Finely chop the garlic, then add 1/2 a jar of drained butter beans, along with the chilli flakes, salt, pepper, lemon juice and tahini. Crush with a fork until well combined and mushy enough to be spreadable. 

    Chop your courgettes roughly, drizzle with olive oil, season and cook over your BBQ until lightly caramelised. Your could half your courgettes lengthways and roast over the BBQ, then slice once cooked, but this would take slightly longer. 

    Cook your mackerel fillets, skin-side down, with a drizzle of olive oil. Season with sea salt once over the flames and cook for 2-4 minutes on each side, depending on the size of your fillets. 

    Slice your bread, rub with a clove of garlic and drizzle with olive oil, then toast over the BBQ.

    Assemble the dish by piling the garlicky beans onto the toast, then layering the courgette and mackerel on top. Finish with a scattering of fresh herbs - whatever you have to hand - and tuck in!

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