Whisk the vinegar, mustard, 2 tsp
of the oil and a little seasoning together
in a large bowl.
Bring a large pan of salted water to
the boil and heat the remaining oil in a
large frying pan. Add the squash to the
frying pan, season and cook, stirring, for
12-15 mins. Add the beans to the water,
cook for 1 min, then add the broccoli
and cook for 3 mins more. Drain well.
Tip the squash into the bowl with the
dressing. Add the beans, broccoli and
pumpkin seeds, toss well to combine
and set aside. Cook the fish in the frying
pan, skin-side down, for 2 mins, then flip
over and cook for a further 1-2 mins
until cooked through.
Divide the salad between the plates,
top with the mackerel and drizzle over
any dressing left in the bowl.