Ingredients:

• 120g small chat potatoes

• 100g green beans trimmed

• 125g tin tuna drained

• 6-8 black olives

• 1/2 punnet cherry tomatoes

• 1 hard-boiled egg

Dressing:

• ½ tbsp extra virgin olive oil

• 1/2 lemon squeezed

GLUTEN-FREE: This is a gluten-free recipe.

VEGAN: Remove eggs. Replace tuna with ‘vegan tuna’: 1/2 cup cooked chickpeas mashed with dill, salt, 1 tsp djion mustard and 1 tbsp sunflower seeds.

Method:

Step 1: Steam chat potatoes (this can be done ahead of time if you wish to use cold potatoes).

Step 2: In a small bowl whisk together salad dressing and set aside.

Step 3: Blanche green beans in boiling water for 1-2 minutes until just tender then place into iced water to stop the cooking process. Drain.

Step 4: On a serving plate place tomatoes, beans, potato, tuna, olives and egg. Drizzle dressing over and gently toss to combine.

Macros:

Calories: 403Kcal, P 26g, C 37g, F 21g

Ingredients:

• Chicken breast fillets

• 1 tbsp olive oil

• 1 pack Romaine lettuce hearts, washed and torn into pieces

• 1 pack sweet gem lettuce, washed and shredded

• 220g (7 1/2oz) cherry tomatoes, halved

• 50g (2 oz) pine nuts, lightly toasted

• 100g (3 1/2oz) black pitted olives, cut in half

• 3 slices of your choice of bread, cut into cubes (to make croutons)

• 3 tbsp olive oil

• 130g (4 oz) fresh pesto

• 1 lemon, 1/2 finely zested and juiced, 1/2 cut into wedges, to serve

• 2 tbsp extra virgin olive oil

• Handful Parmesan shavings

GLUTEN-FREE: This is a gluten-free recipe.

Method:

Step 1: Start by placing the chicken breasts onto an oven tray and drizzle 1 tbsp of olive oil over them with a little salt and pepper to season. Cook in the oven for 20 minutes. Whilst the chicken is cooking you can prep the salad.

Step 2: Either in 1 large bowl or 4 individual bowls, arrange the salad leaves (Romaine and sweet gem), cherry tomatoes, pine nuts and olives.

Step 3: In a nonstick frying pan add the bread cubes, 3 tbsp oil and some seasoning. Toss together to coat all the bread and fry this on high heat to brown and crisp up. You will need to keep tossing the bread in the pan, when you have a nice golden colour remove it onto some kitchen paper and set it aside.

Step 4: When the chicken is ready remove it from the oven. Slice the chicken and place into a bowl, then add half the tub of pesto to the chicken and give it a good stir making sure every piece is coated.

Step 5: In a jam jar, add the remaining 2 tbsp of olive oil, the other half of the tub of pesto and the juice and zest of the lemon. Add a little seasoning to taste and give it a good shake.

Step 6: Drizzle the dressing over the salad, add the chicken, and finish with the croutons and some parmesan shavings.

Macros:

Calories: 607 Kcal, P 36.4g C 22.4g F 41g

Ingredients:

• 500g Chicken (or Turkey mince)


• 1 clove garlic, crushed


• 1 1/2 tsp cumin


• 1 tsp paprika


• 1/4 tsp cinnamon


• 1 tomato cut into 1/8ths


• 2 cups shredded red cabbage


• 4 cups baby spinach or leaf mix


• 1 cup shredded carrot


• 1 avocado, mashed


• lime juice to season


• Salt and pepper


• 2 cups cooked brown rice


• 4 tbsp coconut yoghurt


GLUTEN-FREE: This is a gluten-free recipe.

VEGAN: Swap your meat for 1 can of drained black beans or kidney beans with 1/4 cup water.

Method:

Step 1: Heat a frying pan to medium-high heat and add a dash of olive oil.

Step 2: Add beef or turkey to the pan and cook for 3-5 minutes or until browned. Stir through garlic and spices and cook for a further minute or until meat is cooked through.

Step 3: Prepare burrito bowls by adding baby spinach to the base of each bowl. Evenly distribute remaining vegetables among bowls and top with mince.

Step 4: Serve with a wedge of lime, coriander or chilli and coconut yoghurt.

Macros:

Calories: 356 Kcal, P 29g C 35g F 13g