- Preheat the oven to 200C/fan 180C/Gas 6. Place the sweet potato chunks and red onion wedges into a roasting tin, drizzle with 1 tbsp of the olive oil and scatter over the cumin seeds. Toss together and roast for 25-30 minutes, until the potato is tender and golden and the onion is caramelised.
- Meanwhile, to make the dressing, take a small bowl and whisk together the remaining oil with the balsamic vinegar, honey and mustard.
- Arrange the spinach leaves on a large platter or in 4 shallow bowls and sprinkle over the cucumber. Spoon the roasted sweet potato and onion over the spinach.
- Skin the mackerel, discarding any bones, and flake the fish over the salad. Drizzle over the dressing and serve straight away.
Recipe kindly provided by The Co-operative.