Ingredient list

For the rice

1cup brown basmati rice
2cups water for cooking of rice
1T soy sauce
2 t miso paste

For the seared salmon

2 x150g salmon fillets
a drop Olive oil
2 T Dried mixed herb spice
2 lemons

For the cauliflower

I x full cauliflower head
2 T za’atar
1 T of our Moroccan rub
A pinch of salt
3 garlic cloves

For the bowl

white cabbage
Sugar snaps
Pickled ginger
Kewpi mayo
Nigella seeds

Directions

Start with your cauliflower first as this will be taking the longest.

Switch your oven on roasting 180’C.

Place the cauliflower with a tiny bit of water and the rest of the ingredients in your desired pot and let it roast until soft but still firm.

Place your rice + water + soy sauce in your pot of choice and boil until cooked. Then stir through the miso paste.
Keep until we start to put the bowl together.

Add the olive oil + spices to a non-stick pan once your pan has warmed-up. Add your salmon and squeeze over the lemon juice. Remember to turn your salmon over so that it gets seared on both sides.

You can now keep it in the fillet portions or you can pull them apart into smaller pieces.

Now get all the other ingredients ready, by chopping the cabbage, slicing the sugar snaps and also breaking the cauliflower into smaller pieces.

Place it all with the rice and salmon in a bowl. Sprinkle the nigella seeds, kewpi mayo and pickled ginger over.

Serve with chop-sticks and soy sauce on the side.