Cover the peas with hot water and leave to sit for 10 minutes until defrosted. Drain well. Microwave the broccoli rice according to the instructions on the packet and spread out on a baking tray to cool.
Meanwhile, place a small frying pan over a medium heat. Add the seeds and toast for 3-4 minutes, until fragrant. Add to a small bowl and toss with ½ tsp oil and the ras el hanout spice mix. Season well. Whisk together the orange juice, honey, vinegar, remaining olive oil and garlic and season well. Set aside.
Toss the defrosted peas with the cooled broccoli rice, spinach, flaked mackerel and pomegranate seeds. Divide between the four plates and drizzle over the dressing, then scatter over the seeds to serve.