Cut the red pepper into large chunks and place on a baking tray or in an air-fryer basket.
Add the shallots and garlic, then spray or drizzle with a little olive oil. Roast for about 20 minutes, or until the vegetables are tender and lightly charred. Leave to cool, then remove the skins from the pepper, shallots and garlic if necessary.
Meanwhile, cook the eggs in boiling water for 6–7 minutes. Rinse under cold water and set aside to cool.
Blanch or steam the broad beans over boiling water for about 5 minutes, or until tender. Drain and set aside.
Cut the roasted red pepper and shallots into thin slices.
Put the cooked rice into a large bowl and add the roasted vegetables and broad beans. Toss gently to combine.
Mix the olive oil, lemon zest and juice, ground cumin and black cumin seeds together. Pour the dressing over the rice mixture, add the chopped coriander and toss well.
Peel the eggs and cut them into quarters.
Remove the skin from the smoked mackerel and tear the fillets into flakes.
Gently fold the mackerel and egg pieces into the salad, taking care not to break them up too much.
Taste and season with salt and freshly ground black pepper.
Divide between two plates and serve, topped with the remaining egg pieces.