Smoked haddock, beets and mixed-grain salad

Serves 4

It doesn't get much gutsier than this salad, packed with the earthy flavours of roasted root vegetables, mixed grains and smoked haddock. I've used a pouch of ready-cooked mixed grains from my local supermarket – they're my new favourite thing, so practical.

600g/1¼lb beetroot, scrubbed and halved, leaves reserved
500g/1lb Jerusalem artichokes, scrubbed and halved
2 red onions, cut into wedges
2 tbsp olive oil, plus extra to serve
4 garlic cloves, bashed
1 tsp dried chilli flakes
600g/1¼lb smoked haddock
15g/½oz butter
Zest and juice 1 lemon
225g/7½oz pouch cooked mixed grains – I used one with quinoa, spelt and brown lentils
Crème fraîche, to serve

Preheat the oven to 200C/400F/Gas6. Put the beetroot, artichokes and onion wedges in a large roasting tray. Add the olive oil, garlic and chilli flakes, season with salt and toss to combine. Cook for 35 to 40 minutes, or until tender.

Put the haddock on a small tray, add the butter and a splash of lemon juice and some pepper. Cover with foil, cook for 15 to 18 minutes, until cooked and flaky. Remove from the oven, allow to cool for a few minutes, then flake into large pieces.

Empty the grains into a serving bowl and stir in the remaining lemon juice with a good glug of olive oil. Squeeze the garlic out of their skins and mix into the grains then add the roasted vegetables and any reserved beetroot leaves. Gently fold through the haddock and any resting juices. Serve immediately with a dollop of crème fraîche.