A handful of mixed lettuce leaves 50g cucumber, chopped 80g red bell-pepper, chopped 5 cherry tomatoes, halved 30g shelled edamame beans 60g smoked salmon 50g ripe avocado, chopped 5g pine nuts 5g pumpkin seeds for the dressing: ½ tbsp extra virgin olive oil ½ tbsp white wine vinegar ½ tsp dried oregano ¼ tsp ground black pepper ¼ tsp sea salt Serves 1 Per serving: 470 calories 30g fat 26g carbs 24g protein Mix the dressing ingredients in a jug. Set aside. Assemble the salad ingredients in a bowl. Drizzle the dressing over the top. 
Serve. Store any leftovers in an airtight container and refrigerate for up to 2 days.

1 tsp olive oil or ghee 200g red onion, chopped 2 lemongrass sticks, pounded with a rolling pin 1-2 green chilli peppers, sliced 3 garlic cloves, finely chopped ½ tsp sea salt ½ tsp ground black pepper 1 tsp ground coriander ½ tsp ground turmeric 1 tsp garam masala 160g dried red lentils 300ml tinned unsweetened coconut milk 300ml vegetable stock (made with one organic stock cube) 250g fresh salmon fillets, diced 250g cod fillets (or use a firm white fish), diced A small bunch of fresh coriander, finely chopped Serves 4 Per serving: 487 calories 36g protein 34g carbs 23g fat Heat the oil/ghee in a large saucepan over a medium heat. Add the onion and lemongrass and fry for 4 minutes, stirring occasionally. Add the chilli peppers and fry for 2 minutes, stirring occasionally. Add the garlic, salt, pepper and dried spices. Cook for 2 minutes, stirring frequently. Add the coconut milk and stir well. Cook for 2 minutes. Add the lentils and coconut milk. Stir well and cook for 2 minutes. Add a splash of stock, stir well and cook for 2 minutes. Keep adding more stock, every 2 minutes, until you have a thick consistency. When the lentils are almost cooked, add the fish. Stir gently and cook for 4-5 minutes. Add more stock if the mixture sticks to the base of the pan. Stir occasionally, taking care not to break up the fish too much. Remove and discard the lemongrass. Serve garnished with coriander. Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.