Asparagus, salmon & squash rice bowl
Ingredients
- 500g butternut squash, peeled and chopped into chunks
- 1tbsp oil
- 2tsp cumin seeds
- pinch chilli flakes
- 200g brown rice
- 2cm ginger, grated
- 2 salmon fillets
- 2tsp honey
- 1 bunch trimmed asparagus spears
- 1tbsp peanuts, chopped
- 4 sprigs coriander
- squeeze of lemon
Method
- Heat the oven to 220C/Gas8. Toss squash, oil, cumin, chilli and a pinch of salt in a large oven tray and roast for 25 mins. Put rice in a pan of boiling water, turn off heat, replace pan lid and leave to steam. Meanwhile, rub the ginger over the salmon and drizzle with honey. After 25 mins, add the asparagus and salmon to the pan and cook for a further 10 mins. 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.
