Sesame Salmon And Crunchy Brown Rice Salad

Preheat the oven to 220°C/220°C(fan)/ gas 7, then rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Meanwhile, add the salmon fillets to a baking tray, skin-side down with 1/2 tbsp [1 tbsp] olive oil

Sprinkle the toasted sesame seeds over the salmon fillets and press down firmly with your hand so that they stick

Put the tray in the oven for 12-15 min or until cooked through – this is your sesame salmon

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, top, tail and slice the radishes (as finely as you can)

Slice the cucumber finely

Cut the sugar snap peas in half lengthways

Peel and grate the garlic

Cut the lime[s] in half

Cut 1/2 [1] lime into 2 [4] wedges

Combine the grated garlic (don't like raw garlic? Use half!) with the juice of 1/2[1] lime, the tamari soy sauce and chilli flakes (can't handle the heat? Go easy!) in a large bowl

Add 2 tbsp [4 tbsp] olive oil and stir it all together – this is your chilli & lime dressing

Chop the coriander roughly, including the stalks

Add the brown rice, sliced radishes, sliced cucumber and chopped sugar snap peas to the bowl with the chilli & lime dressing

Give everything a gentle mix up – this is your crunchy brown rice salad