Wholegrain rice, mackerel & beet bowl

Name: Wholegrain rice, mackerel & beet bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: ½ butternut squash, deseeded, skin on, cut into 3-4cm chunks; 4 tbsp extra virgin olive oil; 150 g fresh beetroot, peeled and coarsely grated; 100 g hot smoked mackerel fillet, skin removed and flaked with a fork; 1 tbsp clear honey; 1 tbsp Dijon mustard; 250 g pouch wholegrain rice; Large handful rocket leaves; 4 tbsp Essential Sweet Chilli Coated Peanuts or 4 sheets Itsu Sea Salt Crispy Seaweed Thins

Ed Smith's dish is an earthy version of a poké bowl with a warming, nasal tickle thanks to a honey and mustard dressing and chilli peanuts. Other than roasting some butternut squash chunks, it’s just an assembly job.

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Serves2
CourseStarter
Prepare15 mins
Cook40 mins
Total time55 mins

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½ butternut squash, deseeded, skin on, cut into 3-4cm chunks
4 tbsp extra virgin olive oil
150g fresh beetroot, peeled and coarsely grated
100g hot smoked mackerel fillet, skin removed and flaked with a fork
1 tbsp clear honey
1 tbsp Dijon mustard
250g pouch wholegrain rice
Large handful rocket leaves
4 tbsp Essential Sweet Chilli Coated Peanuts or 4 sheets Itsu Sea Salt Crispy Seaweed Thins

Preheat the oven to 200ºC, gas mark 6. Spread the squash on a baking sheet, then drizzle with 1 tbsp oil and tumble until glossy. Roast for 35-40 minutes until coloured, soft and sweet.
Meanwhile, prepare the remaining ingredients in three bowls. Combine the beetroot with a generous pinch of sea salt flakes in the first bowl, the mackerel flakes in the second and stir together the honey, mustard and remaining oil in the third bowl until emulsified.
Cook the rice according to pack instructions, then divide between two serving bowls.
Add separate piles of beetroot, mackerel, rocket, peanuts or seaweed and squash to each bowl. Pour the dressing over the rocket and squash, then serve.