Roast mackerel with beet & spelt salad - Good Food Middle East

Ingredients

• 300g whole raw beetroot, scrubbed
• 2 tbsp olive oil
• 3 large garlic cloves, crushed but left in their skins
• 250g pouch ready-cooked spelt (or cook your own, see tip)
• 2 tsp clear honey
• 3 tbsp sherry vinegar
• 1 tbsp toasted pine nuts or flaked almonds
• 50g pitted black olives, roughly chopped (I use the dry Provencal type for texture)
• 2 whole cleaned mackerel
• ½ tsp hot smoked paprika
• 1 tsp cumin seeds, crushed
• 1 tsp ground coriander
• small pack dill, roughly chopped
• small pack coriander, roughly chopped (optional)
• 1 small red onion, finely sliced
• thick creamy yogurt, to serve