Fish Taco Bowl with Zingy Yogurt Dressing

uncooked brown basmati and wild rice

corn on the cob

olive oil

skinless and boneless cod or haddock fillets

salt and pepper

baby salad leaves

mixed beans (these can be from a tin, washed and drained) (1/2 of a 14oz tin )

ripe avocado (peeled and chopped)

of a red cabbage (finely chopped)

red onion (peeled and finely sliced)

roasted red pepper from a jar (sliced)

cherry tomatoes (sliced in half)

Lime wedges to serve

2% Greek yogurt

honey

salt

Half a clove of garlic (peeled and minced)

lime juice

chopped fresh coriander

water