Cook the rice following packet instructions.

For the spice mix, finely chop or crush the peanuts and add to a large mixing bowl. Add the garlic powder, chilli powder, white pepper, sugar and sesame seeds and mix to combine. Transfer ¾ of the spice mix to a large plate, setting aside the rest for garnish.

Take your salmon and pop it on top of the spice mix, flesh side down. Press gently to coat, pressing it up the sides too. Drizzle the salmon with a little olive oil then transfer to the air fryer basket. Cook in the air fryer at 180°C for 8-10 mins or until cooked through (this will depend on the thickness of the salmon).

While the salmon is cooking, make the sauce. Add the peanuts to a high speed blender and blitz until you have a nice smooth sauce, scraping down the sides a few times if necessary. Halve the cherry tomatoes and deseed the chilli (or leave the seeds in if you like it spicy) then throw both into the blender and blitz until smooth. Taste and season with salt and the juice of the limes. Set aside.

Bring a pot of salted water to the boil. Drop in the green beans for 2 mins until tender, then drain and set aside.

Finely chop most of the coriander, saving some for garnish, and stir it through the cooked rice. Add the green beans to the rice and give it a mix to roughly combine.

Divide the rice and beans between Tupperware containers. Flake the salmon on top with the remaining spice mix. Scatter over the fresh coriander and nestle in a wedge of lime.   Keep the sauce separate - either pour over in the morning of stash a little pot in your Tupperware box to add just before eating. Box up and pop in the fridge ready for later. These will keep for up to 3 days.