Hungry for Change

Prep Time: 5 minutes | Serves: 1
- 50-100g Smoked Salmon Pieces
- 1/2 Avocado (diced)
- Handful of Green or Black Olives or Capers (optional)
- 2 Handfuls Baby Spinach
- 1/4 Cucumber (diced)
- Any Additional Salad Ingredients of Your Choice
-1 tbsp Fresh Lemon Juice
-1 tbsp Olive Oil
- Pink Himalayan Salt & Black Pepper (to season)

Combine all the salad ingredients in a bowl, dress with the salmon pieces, lemon, olive oil and season with salt and pepper to your taste.

Prep Time: 5 minutes | Serves: 1
Vegetarian | Vegan (substitute Feta Cheese for a Vegan alternative) 

- 1/2 Cup Cooked Quinoa
- 1/2 Cup Cooked Puy (green) Lentils
- 1/2 Cup Edamame Beans (optional)
- 1/2 Avocado (diced)
- 50g Feta Cheese (diced)
- 4-5 Fresh Mint Leaves (finely torn)
- 1/4 Cucumber (diced)
- 1/2 Red Pepper (diced)
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Fresh Lemon Juice
- Pink Himalayan Salt & Black Pepper

Make a simple dressing by whisking together the olive oil, lemon juice, salt and pepper. Combine all the salad ingredients into a bowl, mix thoroughly and drizzle over the dressing as desired.

Prep Time: 5 minutes | Serves: 2
For a twist on this classic top with Chicken, Salmon or Egg

- 1/2 Cucumber (diced)
- 12-16 Cherry Tomatoes (halved)
- 1 Red Onion (cut into half moons)
- 1 Cup Feta Cheese
- 1 Cup Olives of Your Choice (sliced or whole)
- Pink Himalayan Salt & Black Pepper
- 2 tsp Dried or Fresh Oregano
-1-2 tbsp Olive Oil
- Fresh Lemon Juice
- 2 tsp Squeezy Natural Honey

In a bowl make the dressing by combining the oregano, olive oil, lemon juice, honey, salt & pepper. Combine the salad ingredients in a separate bowl and drizzle with the dressing.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Serves: 2
- 2 Mackerel Fillets
- 1/2 tsp Olive Oil (for brushing the Mackerel)
- 1/2 tsp Coconut Oil (for cooking the chutney)
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Thyme
- 2 Handfuls Baby Spinach (one for each fillet)
- 1 Lime (cut into wedges)
- 1 Small Onion (finely chopped)1 Garlic Clove (finely chopped)
- 175g Cooking Apples (peeled and roughly chopped)
- 1 tbsp Cider Vinegar
- 1 tbsp Honey
- Pinch Each of Ground Cumin, Cumin Seeds, Ground Ginger, Turmeric, Chilli Powder

Lightly brush the mackerel fillets with olive oil and sprinkle with the cayenne pepper and thyme. Place on a grilling tray. Sweat the onion, garlic and remaining spices in the coconut oil over a medium heat for 2 minutes. Add the chopped apples, vinegar and honey to the pan and simmer over a low heat for 20 minutes. Grill the mackerel fillets on a high heat for 8 minutes, or until golden brown. Serve on a bed of baby spinach topped with the apple chutney and a large side salad or some steamed vegetables.