This colourful, nutritious bowl is easy to adapt with your favourite salad ingredients. Here’s our go-to version. 

1. Pickle the onions: Combine the red onion, vinegar, sugar, and a pinch of salt. Cover and leave to pickle for at least 1 hour or overnight.
2. Prepare the prawns: Mix the chipotle paste, honey, lime zest and juice, and olive oil. Coat the prawns in this mixture. Sauté in a hot pan for about 4 minutes, until pink and opaque. Set aside to cool.
3. Build the base: In a bowl, mix most of the spring onions and the kidney beans into the rice. Season lightly and divide between two serving bowls.
4. Assemble: Top each bowl with pickled onions, prawns, sweetcorn, avocado slices, remaining spring onions, and chopped tomatoes.
5. Finish: Add a spoonful of Greek yoghurt, sprinkle with paprika, and garnish with lime wedges and cress or micro herbs.

1. Place noodles in a bowl, cover with boiling water, and let soften for 5-7 minutes. Drain.  
2. Heat a pan over medium heat, add laksa paste and a splash of coconut milk, and fry for 3-4 minutes until fragrant.  
3. Pour in the remaining coconut milk and stock. Stir and simmer for 2 minutes.  
4. Add mange tout and prawns, cooking until heated through, then stir in the beansprouts.  
5. Divide noodles into bowls and ladle over the laksa.  
6. Garnish with spring onion, red chilli, cucumber slices, and fresh coriander.  
7. Serve with a lime wedge and enjoy! 

• Place the salmon* in an oven-proof dish and cook at 180°C/356°F for 12-15 minutes until cooked through – or use an air-fryer, microwave or frying pan and cook accordingly. Remove the skin after cooking and divide into pieces. 

• Heat the quinoa in the microwave according to packet instructions (usually 2 minutes!) 
• Place the salad leaves, tomatoes, cucumber, and olives in two bowls, and top with the quinoa, salmon pieces, and avocado. 
• Combine the lemon juice, basil, and olive oil in a small dish or jug to make a dressing and drizzle over each salad. 
• Enjoy (alfresco ideally!) 

*Salmon raised in ASC farms have the room to move in fresh, clean waters, meaning it’s better for the health of the environment and of the fish. 

 Recipe and pictures courtesy of Nic’s Nutrition.