Simon Rimmer served up mackerel with feta and avocado superfood salad on Sunday Brunch.

The ingredients are: 1 butternut squash, cut into 25mm cubes, Oil to roast, 2 smoked, peppered mackerel fillets, 175g small cubes Greek feta, 1 avocado, chopped, 200g cooked quinoa, 200g tinned butterbeans, 6 finely chopped spring onions, 150g smoked almonds, 150g small raw broccoli florets, Handful chopped mint, Handful chopped parsley, 100g edamame beans and 1 tsp chilli flakes.

For the dressing : 100g yoghurt, 75g buttermilk, 1 soft avocado, Handful of mint, Juice of 1 lime, 15g chopped tarragon and Honey and lime wedges to serve.