Author: Arun Kumar

Name: Asparagus, Salmon And Squash Rice Bowl
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 1kg butternut squash, peeled and chopped into bite-size pieces; 2 tbsp oil; 4 tsp cumin seeds; pinch of chilli flakes; pinch of salt; 4 cm piece fresh root ginger, peeled and grated; 4 salmon fillets; 4 tsp honey; 2 bunches of asparagus, woody ends trimmed; 400 g hot cooked brown rice; 2 tbsp unsalted raw peanuts, chopped; fresh coriander sprigs, to garnish; lemon, to squeeze

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