Quinoa, black bean & blackberry salad with smoked mackerel

In a saucepan, combine the quinoa, ½ a lemon, 1 tsp sea salt flakes and 500ml cold water. Bring to the boil, then reduce the temperature and simmer for around 18 minutes until the quinoa is cooked and the water has been absorbed. Remove from the heat, cover with a clean tea towel and leave to stand for 10 minutes. Remove the lemon, squeezing in any juice from it before discarding, then stir in the beans; set aside to cool. Meanwhile, quarter the blackberries.

For the dressing, whisk together the olive oil, maple syrup, mustard, juice from the remaining ½ lemon and 1 tbsp lukewarm water; season. Stir ½ the dressing and the salad leaves into the quinoa along with ½ the blackberries. Divide between 4 shallow bowls, top with the remaining blackberries and flake over the mackerel. Spoon the rest of the dressing over the fish and serve with the lemon wedges.