Spiralize your vegetables and set aside.
Put the chicken stock in a pan and bring up to the boil.
Whilst waiting for the stock to boil, in a large bowl place the drained tomatoes, coriander, lime juice, balsamic vinegar, salt, pepper and chilli flakes. Once the stock comes to a rolling boil, take out 150ml (about a ladle full) and mix it with the tomatoes.
Once cooked, mix with the other ingredients. Serve with salad and top with what ever meat or fish you like! Top with spring onions.