Sesame Salmon Poke Bowl

Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.

For the Baba Ganoush cut the eggplant in half and place flat side down on the baking paper. Roast for 45 minutes until soft.

Once removed from the oven, scoop the flesh of the eggplant into a bowl and discard the skin.

Finely chop the garlic and add to a processor along with the eggplant and the rest of the Baba Ganoush ingredients. Blitz until you reach the desired consistency and set aside.

Rinse the rice and place in a pot (or rice cooker) with the coconut milk. Cook until soft and then rinse the rice with boiling water to remove the excess coconut milk and set aside.

Turn the hotplate on to a high heat. Coat both sides of the salmon in sesame seeds and place in the pan. Turn the temperature down to a medium heat and cook on both sides until the sesame seeds are golden.

When the salmon has cooked, set aside and keep the pan on a medium to high temperature and fry the snow peas for about 2 minutes on each side.

Place all ingredients into two bowls and garnish with chilli flakes, seaweed, shallots and lime.

Serve with your choice of sauce – sweet chilli or coconut aminos are both great options.