SALMON SALAD BOWL

Serve this salad warm as a nutritious and filling lunch or supper.

Serves 2 542cals per serving

25g (1oz) wholegrain brown rice, or brown and wild rice mix

75g (2¾oz) frozen edamame beans or frozen peas

2 x 120g (4½oz) salmon fillets

1tsp sesame seeds A pinch of crushed dried chilli flakes (optional)

2 large handfuls of young spinach leaves or mixed baby salad leaves ½ a medium avocado, stoned, peeled and chopped

1 medium carrot, trimmed and coarsely grated 2 spring onions, trimmed and finely sliced 4 radishes, trimmed and sliced Lime wedges, to serve

For the soy and lime dressing

2tbsp soy sauce 1tbsp sesame oil 1tsp fresh lime juice 1tsp runny honey

Preheat the oven to 200°C/fan 180°C/gas 6. Line a small baking tray with foil.

Half-fill a small saucepan with water and bring to the boil. Add the rice and cook for about 20 minutes, or until tender. Add the edamame beans or peas and return the pan to the boil, stirring. Drain immediately.

To make the dressing, combine the soy sauce, sesame oil, lime juice and runny honey together in a small bowl and whisk well.

Place the salmon skin-side down on the tray and drizzle with 2tsp of the dressing. Sprinkle with the sesame seeds and chilli flakes, if using. Bake for 10-12 minutes, or until just cooked. It is ready when the salmon easily flakes into large pieces when prodded with a fork.

Divide the leaves, cooked rice and beans or peas between two bowls. Arrange the avocado, carrot, spring onions and radishes alongside. Flake the salmon into the bowl as well (leaving behind the skin). Drizzle with the rest of the soy and lime dressing and serve with some lime wedges on the side, for squeezing over.