Asparagus, salmon and squash rice bowl recipe

Ingredients

• 500 g butternut squash, peeled and chopped into bite-size pieces
• 1 tbsp olive oil
• 2 tsp cumin seeds
• 1 pinch chilli flakes
• 1 x 2cm (3/8in) piece of ginger, grated
• 1 bunch asparagus spears, trimmed
• 2 salmon fillets
• 2 tsp honey
• 200 g cooked brown rice
• 1 tbsp peanuts, chopped
• 4 sprigs coriander
• 1 squeeze of lemon