Step 1

To make the green dressing, put all the ingredients into a blender and blitz until finely minced, adding a little water to loosen if the mix is too dry. Set aside until you’re ready to serve.

Step 2

For the corn, heat an oiled griddle or cast iron pan over a medium heat. Put the corn cobs in the pan and cook for eight minutes, turning regularly with tongs until lightly charred all over. Set aside to cool.

Step 3

Salt the mackerel fillets, add a little more oil to the pan and put the fish in the pan skin side up. Cook for three minutes on each side, until the skin is crispy and the flesh firm.

Step 4

While the fish cooks, mix the beans with the chillies in a large bowl.

Step 5

Use a sharp knife to slice the kernels from the corn and stir these into the beans along with the tomatoes and a generous sprinkling of ancho chilli flakes.

Step 6

To serve, portion the salad on to two plates, drizzle the green dressing over and then top with a slice of grilled mackerel.