Cook rice according to package instructions.

Wash the lamb’s lettuce and shake dry.

Wash the red cabbage and cut into fine strips.

Cut the beetroot into strips.

Roast the nuts and kernels in a pan without fat then chop.

Fillet half of the orange, catch the juice and squeeze the juice out of the rest of the fruit.

Whisk the oil, vinegar, orange juice and nut butter, season with salt, pepper and thyme and mix in half of the nut and kernel mix.

Arrange red cabbage, rice, beetroot, lamb’s lettuce and orange fillets in two bowls, drizzle with the dressing and sprinkle with the remaining nut and kernel mix.