Grate the cucumber in the large holes of the box grater
Lightly squeeze the grated cucumber between palms over the sink to remove excess moisture
Transfer the squeezed cucumber to a bowl
Add the Greek yoghurt, olive oil (leave a third for the mackerel), mint, lemon juice, garlic, a pinch of salt into the bowl
Stir to combine
Let the mixture rest for 5 min to allow the flavours to develop
Adjust the seasoning if needed
Meanwhile, rinse mackerel fillet and pat dry
Brush with olive oil and season with salt and ground black pepper
Heat a nonstick frying pan over medium-high heat
When hot, add the mackerel fillet and cook for 2-3 min on each side
When cooked, flake it with a fork
In a different frying pan over medium heat, heat sunflower seeds until lightly browned and fragrant, stirring occasionally
Put the salad greens into a salad bowl
Top with the flaked mackerel
Sprinkle with the toasted sunflower seeds
Pour the sauce over
Enjoy!
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