Stir-Fried Salmon & Veg-Packed Rice With Miso Dressing

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

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pumpkin seeds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once done, transfer the toasted seeds to a plate and reserve the pan

Trim, then chop the green beans in half

Slice the mangetout in half widthways

Peel and finely chop (or grate) the garlic

Combine the miso paste, toasted sesame oil and rice vinegar in a bowl

Add 1 tbsp [2 tbsp] of water and a pinch of sugar – this is your miso dressing

Return the pan to a high heat with a drizzle of vegetable oil

Once hot, add the halved green beans and cook for 2-3 min or until starting to soften

Wash the spinach, then pat it dry with kitchen paper

Once the beans have started to soften, add the mangetout with the chopped garlic and chilli flakes (can't handle the heat? Go easy!)

Cook for 2-3 min further or until the greens are tender with a slight bite

Add in the spinach and a pinch of salt and give everything a good mix up

Add the salmon flakes to the pan along with the brown rice and cook for 1-2 min or until everything is warmed through – this is your stir-fried salmon & veg-packed rice