- 200g brown rice
- 100g green beans
-200g pak choi, chopped into chunky pieces
- 4 x 100g salmon fillets
For the dressing:
4 tbsp kecap manis (sweet soy sauce)
juice 3 limes
2 tbsp sambal oelek (chopped chilli in a jar) or 1 red chilli, deseeded and chopped
1 tbsp rice vinegar
1 tbsp golden caster sugar
To serve:
4 spring onions, finely chopped
4 tbsp mixed seeds (pumpkin, sesame and sunflower)
pickled ginger, chopped (optional)


1. Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
2. Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.