Simon Rimmer served up a tasty Hawaiian style poke bowl with cauliflower, avocado, pineapple and sticky rice on Steph’s Packed Lunch.

The ingredients for the roasted cauliflower are: 1 large head cauliflower, cut into medium florets, 200ml vegetable oil, 1tbsp smoked paprika, 1tsp chilli flakes and 1tsp sea salt.

For the dressing: 200ml low salt soy sauce, 50ml yuzu juice, 1 lime, zested, 25mm piece fresh ginger, peeled and grated and 1tsp Aleppo peppers.

For the salsa: 2 avocados, peeled, de-stoned and chopped, ½ cucumber, chopped and deseeded, 1 ring pineapple from a tin, chopped, 1 lime, juiced, 1 red chilli, finely chopped and 1tsp white wine vinegar.

For the base: 300g cooked sticky rice, 4 spring onions, chopped, 120g edamame beans and 100g kale, chopped and blanched.

To serve: 2tbsp fresh coriander leaves, left whole and 75g sesame seeds, toasted.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.