Ingredients

1x 213g can Princes Red Salmon

1tbsp olive oil

200g prepared butternut squash, cut into small chunks

120g cauliflower, broken into small florets

1 small red onion, sliced

1tsp cumin seeds

Salt and freshly ground black pepper

250g pack ready-to-use quinoa

Handful of young spinach leaves

2tsp mixed seeds, toasted

Method

1. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
2. Drain the can of salmon. Remove the skin and bones and break into chunks. Set aside.
3. Put the oil into a roasting tin and add the butternut squash. Roast for 10 minutes, then add cauliflower, red onion and cumin seeds, tossing to coat. Season. Roast for 12-15 more minutes.
4. Cook the quinoa according to pack instructions. Mix with the roasted vegetables and spinach.
5. Share between 2 plates and top with the salmon chunks. Serve, sprinkled with the toasted seeds.