- To make the probiotic dressing, finely chop the mint and add to a bowl. Add the Rokeby Farms Natural Probiotic Milk, sesame oil, mirin, white wine and mix.
- Heat a frying pan over medium-high heat and cook salmon, skin-side down, for 3 minutes or until skin is crisp. Turn and cook for a further 3 minutes or until cooked to your preference.
- While the salmon is cooking, place the couscous in a bowl and add 1 cup of (250ml) boiling water. Cover with a lid and set aside for 6 mins or until the liquid is absorbed. Separate the grains with a fork.
- Once the salmon has finished cooking, cut into chunky pieces. In serving bowls, arrange the cous cous as the base and add the cabbage, rocket, asparagus and salmon. Drizzle with the probiotic dressing and sprinkle with the pepitas and sunflower seeds.