Serves 4

Ingredients:

500 grams of baby potatoes

90 grams of wild rocket leaves

200 grams of smoked mackerel fillets

100 grams of peeled, cooked prawns

50 grams of mozzarella cheese – optional

100 grams of butternut squash cut into 2cm pieces

*(equivalent of 1/2 a packet of prepared butternut squash  pieces)

1 tablespoonful of toasted pine nuts

3 tbs extra virgin olive oil

Juice of 1/2 lemon

1 tbs of balsamic vinegar

1 tbs wholegrain mustard

Method:

Heat the oven to 200 ͦ /180 ͦ fan/ Gas mark 6 and roast the butternut squash with 1 tbs olive oil in a baking tray for 35 minutes, allow to cool.

Boil the potatoes whole in a large saucepan of water, until tender approximately 15- 20 minutes.

In a small bowl whisk the mustard, 2 tablespoonfuls of olive oil and lemon juice together.

Place the rocket in a large salad bowl, pour on the dressing.

Add the mackerel fillets, prawns, butternut squash, mozzarella cheese and toasted pine nuts.