Mackerel salad

For the dressing: whizz together the mustard and vinegar in a food processor, then slowly pour in the rapeseed oil while the machine is still on to make an emulsion. Season to taste with salt and pepper. Set aside.

For the sauce: whizz together the beetroot and vinegar in a food processor. Slowly pour in the olive oil while the machine is still on to make loose dressing. Season to taste with salt and black pepper, then set aside.

For the aioli: pop all the ingredients in a bowl and whisk until combined. Add a little water to make a thick, cream-like consistency and check the seasoning.

For the salad: take a large serving dish and scatter the salad leaves over it. Chuck over the quinoa, edamame beans, peas and haricot beans, leaving the edge of the dish free.

Sprinkle the chopped plum tomatoes over the salad. Drizzle 3 tbsp of the house dressing over the salad, or more if you prefer. Flake the mackerel over the salad, then drizzle with 3 tbsp of the aioli and 3 tbsp of the beetroot sauce (again, use more if preferred).

Leon is on a mission to change the face of fast food in Britain. Leon currently has ten restaurants across the capital, serving up healthy meals using produce such as RSPCA Freedom Food meat and sustainable fish. Leon is a supporter of Sustainable Fish City .