Barbecued mackerel with chilli-pesto drizzle, and heirloom tomato orzo salad

METHOD

Bring a saucepan of salted water to a boil and then pour in the orzo. Simmer until tender, about 8 minutes. Drain and run under cold water. Drizzle with olive oil to prevent it sticking and set aside.  Cut the tomatoes into bite size pieces and place them in a bowl. Blanch the soya beans in boiling water and then drain, and add to the tomatoes. Add the chopped red onion, capers, basil, seasoning and then pour in the orzo. Whisk the dressing ingredients in a small bowl and pour it over. Put into a large serving bowl and decorate with the edible flowers. A Place the mackerel on a board and cut a few lines down each side that don't go as deep as the bones. Light your barbecue and once the flames have died and you are left with hot coals, place the whole mackerel onto an olive oil brushed grill. Cook for around 6 minutes on each side or until you can see the fish looks cooked and the fish eyes are cloudy. Mix together the pesto, olive oil and chopped chilli and then spoon it over the cooked fish before serving. basil