OMEGA-3 BOWL

Bowls are the foodie way forward. The amazing thing about them is that you can mix and match each part to tailor-make your very own nutrient-rich lunch. You can make a large amount of each component and just spoon it into a container each day. Choose your

Serves 4

FOR THE BASE (KELP NOODLES) 340g kelp noodles

2 tbsp tamari

4 tbsp sesame oil

60g cashews, toasted and chopped

FOR THE PROTEIN (MISO-GLAZED SALMON)

4 organic salmon fillets (about 250g) 1 tbsp miso paste

2cm piece of fresh root ginger, grated 4 tbsp coconut milk

2 tbsp tamari

3 spring onions, finely chopped Juice of 1 lime

FOR THE VEGGIES (BOK CHOY) 1 tbsp sesame oil

1 tbsp coconut oil

1 large garlic clove, crushed

Half a red chilli, deseeded and finely chopped

1 pak choi/bok choy

1 tbsp tamari

FOR THE DIP (EDAMAME BEAN AND GINGER DIP)

230g frozen shelled edamame beans 60ml water

2 tbsp tamari

2 tsp fresh root ginger, minced

1 tbsp rice vinegar

1 tbsp tahini

1 garlic clove, chopped

Pinch of salt

Rinse the kelp noodles in warm water for about 10 minutes. This will soften and separate them. Drain the noodles and, using kitchen scissors, cut them into small pieces. Mix the kelp noodles with the tamari and sesame oil. Stir in the toasted cashews. Preheat the oven t o 180°C. Whisk the miso paste, ginger, coconut milk, tamari, spring onions and lime together to make the marinade and season to taste. Place the salmon fillets in a deep ovenproof dish and pour the marinade into the dish. Cover with foil. Leave to marinade for a minimum of 2 hours (or overnight). Place in the oven for 12–15 minutes, until cooked. Once cool, slice into flakes. Place a lidded wok over a medium heat and add the oils. Once melted, add the garlic and chilli and lower the heat. Leave to sauté for 2–3 minutes. Add the pak choi/bok choy and toss until coated with the garlic and chilli mixture. Cover with the lid and leave to cook for 5 minutes. Take the wok off the heat. Pour over the tamari and toss well. Cook the edamame beans as instructed on the packet. Add all the dip ingredients into a blender and blitz until smooth. Season to taste.