Cook the rice according to the instructions on the packet. I used 250ml water, brought this to the boil then simmered for around 45 minutes.

When your rice is almost cooked, you can start prepping everything else. Add a little oil to a frying pan and crush in the garlic clove, then add in your red cabbage and sauté until soft.

Meanwhile, heat a tsp of coconut oil in a separate frying pan and bring to a medium heat. Pour a good amount of sesame seeds into a bowl and coat the swordfish steak in the seeds.

Once the pan is nice and hot, place the sword fish into the pan and cook evenly on each side, making sure that it's cooked all the way through.

Meanwhile, combine all of the dressing ingredients and mix well. Gradually add in a little water whilst mixing, until you're left with a smooth and creamy dressing.

When your fish is almost cooked, pop the broccoli into a steamer and cook these until vibrant green and tender.

Assemble your bowls with the rice, broccoli and cabbage then slice the sword fish and add this to each bowl.

Garnish with some spring onion and a drizzle of the dressing.