Smoked Salmon Rice Bowl

with Avocado and Herby Vinaigrette

2 tbs olive oil

1 tbs red wine vinegar

1 tsp dijon mustard

2 tsp honey

medium saucepan

sieve

Check your avocado is ripe before starting this recipe (see Kitchen hack). Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice blend and cook for 22-24 mins until tender.

Meanwhile, remove the tough inner stems from the kale, then coarsely chop the leaves. Cut the tomato into 1cm chunks. Cut the avocado into 1cm-thick wedges.

Put 1 tsp dried oregano*, 2 tbs olive oil, 1 tbs red wine vinegar, 1 tsp dijon mustard and 2 tsp honey in a large bowl. Season with salt and pepper and whisk to combine.

Put the kale in a sieve, then drain the rice blend over the kale (this will wilt the kale). Return the rice blend and kale to the pan. Add the tomato and half the herby vinaigrette and stir to combine. Taste, then season with salt and pepper.

Add the avocado to the remaining herby vinaigrette and gently toss to coat. Separate the smoked salmon slices, then coarsely tear into pieces. Divide the rice mixture among bowls, then top with the avocado and smoked salmon. Enjoy!

To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.