Asparagus, salmon & squash rice bowl Ingredients 500g butternut squash, peeled and chopped into chunks 1tbsp oil 2tsp cumin seeds pinch chilli flakes 200g brown rice 2cm ginger, grated 2 salmon fillets 2tsp honey 1 bunch trimmed asparagus spears 1tbsp peanuts, chopped 4 sprigs coriander squeeze of lemon Instructions Heat the oven to 220C/Gas8. Toss