6 medium sized fillets of cornish mackerel – boned & scored

1 punnet coriander cress


For the falafel

150g dried chickpeas

1 tsp baking soda

½ red onion – chopped

1/3 bunch coriander – washed & chopped

2 cloves garlic – chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp sumac

1 tsp mild curry powder

1 tsp chilli flakes

2 tsp table salt

50 g chickpea flour


For the confit tomato

300g cherry tomatoes

1 tspn table salt

1 clove garlic – sliced

100 mls olive oil

¼ bunch of thyme


For the sumac yoghurt

200ml greek yoghurt

1 tbsp sumac

¼ lemon – juiced


We source our Cornish mackerel from day boats. From being an unpopular by-catch, mackerel has become a high quality, popular variety that has found the place it deserves on modern menus. Highly sustainable and paired here with a lovely Middle Eastern inspired garnish it makes a great starter for any occasion. – Matt Greenwood


For the falafel, soak the chick peas overnight with the baking soda and cold water. The next day drain the water and blend in a food processor with the remaining ingredients except the chickpea flour. Add small amounts of water if needed until the falafel is smooth. Add the chickpea flour and mix in.


For the confit tomatoes cut the tomatoes in half and toss with the salt and garlic and reserve for one hour. Place with the remaining ingredients in a shallow pot and simmer over a very low heat for an hour until the tomatoes are soft. Reserve and cool.

Mix the sumac yoghurt ingredients and check seasoning.


To serve, quenelle 18 pieces of falafel into a deep fryer at 180 degrees until golden brown. Season and sear the mackerel skin side down until it is half cooked, then flip and leave for 5 seconds, take from the pan and rest.


Place a dollop of sumac yoghurt in the centre of a plate and top with the falafel, warmed tomato halves and some coriander cress. Top with the mackerel and drizzle with some oil from the tomatoes.


Serve immediately.


The Balcon

Sources fish sustainably
Sources fish sustainably