British Asparagus, Salmon & Squash Rice Bowl

Serves: 2

Preparation time: 10 minutes

Cooking time: 40 minutes


You’ll need

500g butternut squash, peeled and chopped into bite size pieces.

1 tbsp oil

2 tsp cumin seeds

Pinch of chilli flakes

2cm ginger grated

1 bunch British asparagus spears, trimmed

2 salmon fillets

2 tsp honey

200g cooked brown rice

1 tbsp peanuts, chopped

4 sprigs coriander

Squeeze of lemon


What to do

Heat the oven to 220C/200C Fan. Toss the squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 minutes. Meanwhile rub the ginger over the salmon and drizzle with honey.


After 25 minutes add the asparagus and salmon to the pan and cook for a further 10 minutes.


Once cooked put the squash, asparagus and rice in a bowl, top with a salmon fillet, the chopped peanuts and coriander. Squeeze a little lemon over everything.