Via: Toby Scott
Preheat the oven to 200°C/fan 180°C/gas mark 6. Wash and trim the beetroot and cut into wedges, then transfer to a large roasting tin. Sprinkle over the cumin seeds and 1 tbsp oil, then season and toss. Cover with foil and bake for 40-45 minutes until tender.
Meanwhile, peel and slice the shallot finely and transfer to a bowl. Add the sherry and set aside. Zest ½ of one of the oranges and set aside. Using a sharp knife, top and tail all 3 oranges and cut away the pith and peel. Cut into segments and collect any juice into a jug. You need about 3 tbsp juice.
Cook the kale in a large pan of boiling salted water for 3-4 minutes, then drain. Strain the shallot, adding the sherry to the orange juice in the jug. Season and whisk in 2 tbsp olive oil. Season to taste and stir in the dill.
Toast the pumpkin seeds in a dry large frying pan over a medium heat for 1-2 minutes, shaking the pan occasionally so they toast evenly. Transfer to a bowl. Once tender, remove the beetroot from the oven. Mix with the kale and set aside.
Rub the remaining extra-virgin olive oil over the mackerel fillets on both sides and season. Return the frying pan to the heat and, when hot, add the mackerel fillets skin-side down. Fry for 3-4 minutes over a high heat, then flip over and cook for a further 1-2 minutes until cooked through.
Add the orange segments and shallots to the beetroot and kale. Pour over the dressing and toss to combine. Divide between 4 plates and top each plate with 2 mackerel fillets. Sprinkle with pumpkin seeds and a little orange zest.