Ingredients

• 1 medium red onion, halved and thinly sliced
• 2 tbsp apple cider vinegar
• 2 oranges
• 4 handfuls rocket leaves
• 2 cooked beetroots, chopped
• Drop rapeseed oil, for frying
• 80g thinly sliced halloumi, slices halved
• 80g pomegranate seeds
• 2 tbsp pumpkin seeds
• Handful mint leaves
• Few sprigs dill, chopped

Method

1. Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
2. Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
3. Stir the pomegranate into the onions and spoon this and all the dressing over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

Ingredients

For the salad:

• 60g quinoa
• 150g cooked shelled prawns
• 1 small avocado, stoned and sliced
• ¼ cucumber, halved and sliced
• 50g watercress
• 100g cherry tomatoes, halved

For the dressing:

• 1 large lime, zested and juiced
• 1 red chilli, deseeded and finely chopped
• 2 spring onions, trimmed and finely chopped
• 1 tsp wheat-free tamari
• Handful coriander, chopped
• 1 tsp rapeseed oil
• ½ tsp maple syrup

Method

1. Boil the quinoa in a small pan for 15 mins until the grains are tender and look like they have burst. Drain well and tip into a bowl. Meanwhile, make the dressing: mix the lime zest and juice and the chilli in a bowl.
2. Stir half the dressing into the quinoa with the spring onions, tamari and half the coriander. Stir in all the salad vegetables, then spoon onto two serving plates.
3. Stir the oil and maple syrup into the remaining dressing and toss in the prawns. Spoon onto the quinoa salad and scatter over the coriander to serve.

Ingredients

• 1 lime, zested and juiced
• 1 small mango, stoned, peeled and chopped
• 1 small avocado, stoned, peeled and chopped
• 100g cherry tomatoes, halved
• 1 red chilli, deseeded and chopped
• 1 red onion, chopped
• ½ small pack coriander, chopped
• 400g can black beans, drained and rinsed

Method

1. Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.

Ingredients

• Handful frozen soya beans
• 1 skinless cooked chicken breast, shredded
• ¼ cucumber, peeled, deseeded and chopped
• ½ avocado, flesh scooped out
• Few drops Tabasco sauce
• Juice ½ lemon, plus a lemon wedge
• 2 tsp extra-virgin olive oil
• 5-6 Little Gem lettuce leaves
• 1 tsp mixed seeds

Method

1. Blanch the soya beans for 3 mins. Rinse in cold water and drain thoroughly. Put the chicken, beans and cucumber in a bowl.
2. Blitz the avocado, Tabasco, lemon juice and oil in a food processor or with a hand blender. Season, pour into the bowl and mix well to coat.
3. Spoon the mixture into the lettuce leaves (or serve it alongside them) and sprinkle with the seeds. Chill until lunch, then serve with a lemon wedge.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 200g peeled cooked beetroot (not in vinegar), cut into bite-sized pieces
• 2 handfuls mixed leaves
• ¼ cucumber, cut into batons
• 8 asparagus spears, trimmed
• 2 large eggs

Method

1. Pour the olive oil and vinegar into a small bowl, mix well and add the beetroot. Divide the mixed leaves and cucumber between 2 plates.
2. Blanch the asparagus in a pan of simmering water for 2 mins, then remove and set aside. Crack the eggs into the pan and simmer gently for 3 mins until the whites are cooked and the yolks are just beginning to set, but still runny. Remove with a slotted spoon and drain on kitchen paper.
3. Meanwhile, add the beetroot to the salad plates, pour over the dressing and lightly toss together. Top each plate with asparagus and a poached egg to serve.