Spiced mackerel on toast with beetroot salsa

Ingredients

• 250g pack beetroot (not in vinegar), diced
• 1 eating apple, cut into wedges then thinly sliced
• 1 small red onion, finely sliced
• juice ½ lemon
• 1 tbsp olive oil, plus extra for drizzling
• 1 tsp cumin seed
• small bunch coriander, leaves roughly chopped
• 4 mackerel fillets, halved widthways
• 1 tsp curry powder
• 4 slices sourdough bread or ciabatta

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