INGREDIENTS

1 large head broccoli about 350g

2 teaspoons coconut oil

2 wild salmon fillets (300g each)

Sea salt and black pepper

2 spring onions, finely sliced

1 radish

Lime wedges

Miso Sauce

1 tablespoon unpasteurized miso paste

2 teaspoons maple syrup

4 tablespoons hot water

1 tablespoon lemon juice

Pinch of chilli powder or cayenne pepper

Sea salt or soya sauce, to taste

METHOD

Grate the broccoli, including the stalk into rice sized pieces, either by hand using the coarse side of a grater or in a food processor, using the s-curved blade or grater attachment. Set aside.

Melt the coconut oil in a wide frying pan on a medium heat.

Season the salmon, then fry, skin-side down, for 3 minutes until crispy

Carefully turn over and fry the flesh side for a minute or two until just cooked through. Transfer onto individual warmed plates and keep warm.

Tip the grated broccoli into the same pan with the 2 tablespoons water, turn up the heat, cover with a lid and leave to steam for 3 minutes, stirring halfway through, until tender but still with a little bite.

Season to taste, then add the spring onions.

Whisk the miso sauce ingredients together in a bowl, or shake in a jam-jar with the lid on

Divide the broccoli-rice between the plates, pour the sauce over the fish, garnish with radish slices and serve with lime wedges.

South African celebrity chef and cooking sensation Reuben Riffel began his career in the town in which he was born, Franschhoek – known locally, and increasingly across the globe, as the food and wine capital of South Africa. Riffel, renowned for his culinary prowess, describes his cuisine as eclectic and unpretentious. There is an honest simplicity to the food he serves throughout his restaurants, underpinned by his focus on the finest seasonal produce sourced from nearby suppliers. His philosophy is to keep things uncomplicated, bringing out the natural flavours of each ingredient, and to strive for perfect balance in the finished dish.