INGREDIENTS
1
Carrot, small
1
small handful Coriander, fresh leaves
1
Cucumber, small
1 tsp
Garlic
1 tsp
Ginger
1
Lime juice of 1 medium lime, zest of medium
5
Radishes
2
Spring onions
1 tbsp
Fish sauce
1 tsp
Honey
1 tsp
Sriracha hot chilli sauce
1 tsp
Tahini
250 g
Konjac/shirataki noodles
1
Red pepper
1
Generous pinch Sea salt
1
generous pinch Sea salt and some white pepper
1 tbsp
Sesame seeds
1 tsp
Coconut oil
2 tbsp
Olive oil
1 tsp
Sesame oil
2
X 150 g salmon fillets