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Preheat the oven to 180°C
Season the salmon with salt, cumin, chilli flakes, olive oil and honey and bake for 16 minutes
Make the pico de gallo by mixing diced tomato, finely chopped red onion, lime juice, coriander, salt and pepper
Make the coriander yoghurt dressing by blending natural yoghurt, coriander, garlic, spring onion, pickled jalapeños and salt
Chop the kale, red cabbage and avocado and add to a large bowl with the jalapeños and brown rice
Fry the corn in a bit of oil until slightly browned and then add the black beans, seasoning with salt and cumin
Serve the kale mixture in a salad bowl, adding the beans and corn followed by the salmon on top
Dress with the coriander yoghurt dressing and serve