1 aubergine, halved lengthways and cut into strips
1 courgette, cut into strips lengthways
2 red peppers, cut into strips lengthways
½ a lime, juiced
salt and freshly ground black pepper
4 smoked mackerel fillets
Heat a griddle pan. Brush the vegetables lightly with oil and grill for about 2 minutes each side until tender (if using, do the tomatoes last as they may stick).
If you prefer the mackerel hot, brush a frying pan with olive oil and heat. Place the fish in the pan and cook for a few minutes until sizzling.
Put the vegetables into a large bowl, season with salt & pepper to taste. Toss with the lime juice and a little more olive oil. Divide between four plates and serve with the smoked mackerel.