500 g (1 lb) butternut squash, peeled, deseeded and cut into 1 cm (1/2 inch) cubes
4 tablespoons olive oil
1 teaspoon cumin seeds
1 head of broccoli, cut into florets
200 g (7 oz) frozen or fresh peas
3 tablespoons quinoa
4 tablespoons mixed seeds
2 smoked mackerel fillets
juice of 1 lemon
1/2 teaspoon honey
1/2 teaspoon Dijon mustard
100 g (3 1/2 oz) red cabbage, shredded
4 tomatoes, chopped
4 cooked beetroot, cut into wedges
20 g (3/4 oz) radish sprouts
Place the squash in a roasting tin and sprinkle with 1 tablespoon of the olive oil and the cumin seeds. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18 minutes until tender. Leave to cool slightly.
Meanwhile, cook the broccoli in boiling water for 4–5 minutes until tender, adding the peas 3 minutes before the end of the cooking time. Remove with a slotted spoon and refresh under cold running water, then drain. Cook the quinoa in the broccoli water for 15 minutes, then drain and leave to cool slightly.
Heat a nonstick frying pan over a medium-low heat and dry-fry the seeds, stirring frequently, until golden brown and toasted. Set aside. Heat the mackerel fillets according to the pack instructions, then skin and break into flakes.
Whisk together the remaining olive oil, lemon juice, honey and mustard in a small bowl. Toss together all the ingredients, except the radish sprouts, with the dressing in a serving bowl. Serve topped with the sprouts.