Serves 2 as a main or more as a side dish. Preparation 5 mins, cooking time approx. 7 mins


150g smoked cod loin (pin-boned and thinly sliced)
125g oyster mushrooms (thinly sliced)
100g sunflower greens (washed).
40g sun-dried tomatoes (finely chopped)
1-2 tbsp Bim’s Kitchen Chilli Coconut Relish
50ml sunflower oil
10ml lemon juice
20ml hot water
2 generous pinches of salt


Heat the oil over a high heat and add the mushrooms with 1 or pinches of salt. Stir-fry for about 3 mins until mushrooms are cooked and turning slightly golden brown. Add the cod loin and gently toss around for about 2 mins till cooked through. Add the lemon juice, water, Chilli Coconut Relish and sun-dried tomatoes. Gently toss together and stir fry for about a minute. Add sunflower greens, toss through and stir-fry for about 40 secs. Serve immediately with some plain rice.