Salmon and egg bowl

Combine sorrel or mixed salad leaves and coriander in a bowl, add olive oil and lime juice and toss lightly to coat. Season to taste. Set aside.

Whisk eggs, sesame oil and fish sauce in a bowl until combined. Set aside. Season salmon fillets with salt and pepper.

Put 2 tablespoons of the coconut oil or fat in a non-stick frying pan over high heat. Add salmon to hot oil in pan and fry for 1 minute on each side or until crisp and golden. Remove salmon to a plate and pour over lemon juice.

In the same pan, heat remaining coconut oil on medium.

Pour egg mixture into hot oil in pan and cook for 1 minute, stirring gently by lifting and pushing the mixture from the outside to the centre of the pan with a wooden spoon until beginning to thicken but still very soft. Remove pan from heat and gently fold mixture a few times. Set pan aside for 30–60 seconds to allow residual heat to finish cooking eggs to a very soft scramble.

Divide scrambled eggs and salmon among 4 serving bowls, then add dressed salad leaves, radish, sprouts, sauerkraut and avocado in even amounts. Sprinkle over sesame seeds and serve straightaway.