Salmon, Honey-Miso Tenderstem® Poke Rice Bowl

a) While the rice cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt, then add the carrot. Mix together well, then set aside to pickle.

c) Halve any thick broccoli stems lengthways.

d) Drain the sweetcorn in a sieve.

a) Lay the salmon fillets, skin-side up, onto a lined baking tray. Season with salt and pepper.

b) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and utensils after handling raw fish. Cook so they're opaque in the middle

c) Pop the Tenderstem® broccoli onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

e) Meanwhile, in a small bowl, combine the miso and honey with a tbsp of water. Set aside.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

c) Once charred, add the sweetcorn to a small bowl. Stir in the sambal. Season with salt and pepper. Set aside.

a) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

b) Crush the peanuts in the unopened sachet using a rolling pin.

c) Once the broccoli is cooked, add the honey-miso sauce to the broccoli and turn to coat. 

d) When the rice is cooked, stir through the pickling liquid from the carrots. Season with salt and pepper.