Prep time:    30 minutes

Fridge time:  A few hours

Ingredients:

135g quinoa, uncooked, rinsed

250g quartered strawberries

5-6 leaves fresh basil, chopped

35g sunflower seeds

115g goat’s cheese, crumbled

For lemon dressing

2 tbsp olive oil

60ml lemon juice

1 clove garlic, minced

½ tsp honey / maple syrup / agave syrup

1 large basil leaf, chopped

sea salt and pepper, to taste

Method:

Rinse the quinoa in cold water. In a medium saucepan, bring 300ml water to a boil. Add the quinoa and bring to the boil.

Cover, reduce the heat to low, and let simmer for 15 mins or until the quinoa has absorbed all of the water.

Remove from heat and fluff the quinoa with fork. Place in large bowl and set aside to cool for about 10 mins.

To make dressing, put the olive oil, lemon juice, garlic, honey, basil and salt in blender or food processor. Blend for 10-15 seconds. Fold into quinoa.

Gently fold in the strawberries and basil. At this stage, you have an option to add in other things like chickpeas or chicken. Seaso...

The combination of sweet tomatoes and salty black olives goes deliciously well with fish. A quick and easy “one pot meal” which brings back memories of holiday warm summer nights. For a vegetarian option simply leave out the parma ham.

Prep Time       20 mins

Cook Time       30 mins

Red onion, cut into thin wedges

750g cherry tomatoes 

4 tbs Olive oil (non-virgin is best for cooking / odourless coconut oil)

6 x 125g pieces cod loin 

6 pieces Parma ham (optional)

18 green olives 

Flat-leaf parsley, chopped to serve

Method:

Heat the oven to 220˚C/fan 200˚C/.

Put the onions and tomatoes in a shallow roasting dish. Season then add 4 tbsp of olive oil and combine. Roast for 15 mins.

Wrap each piece of cod in a slice of Parma ham.

Add the olives to the roasting dish and sit the cod on top of the tomatoes.

Roast for a further 15 mins until the cod is cooked through and the Parma ham has crisped.

Scatter with parsley and serve with cauliflower rice or quinoa.