smoked salmon with Rhubarb and orange salad

Kcal 572, Protein 35g, Carbs 8g, fat 44g, Sat 6g

Serves 2

Ingredients

Process

• 1 tbsp juniper berry
• 1 tsp black peppercorn
• 2 lightly smoked salmon fillets (if you can’t find them, normal salmon is fine)
• 2 tsp olive oil
• For the salad
• 1 orange
• 2 sticks rhubarb, shredded into thin batons
• large handful watercress
• 50ml extra virgin olive oil

1. slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.
2. Meanwhile, roughly grind the juniper berries and peppercorns. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn.
3. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.

Green Mackerel Salad

Kcal 425, Protein 27g, Carbs 12g, fat 30g, Sat 6g

Serves 1

Ingredients

Process

• 85g green beans
• 85g thin-stemmed broccoli
• large handful baby spinach leaves
• 2 hot-smoked mackerel fillets (about 75g), skinned and flaked
• 2 tsp sunflower seeds, toasted
• For the dressing
• 75ml low-fat natural yogurt
• 1 tsp lemon juice
• 1 tsp wholegrain mustard
• 2 tsp dill, chopped, plus extra to serve

1. boil a pan of water. Add the green beans and cook for 2 mins, then add the broccoli and cook for 4 mins more. Drain, run under cold water until cool, then drain well.
2. To make the dressing, combine all the ingredients in a small jam jar with a twist of black pepper, put the lid on and give it a good shake.
3. To serve, mix together the cooked veg with the spinach and mackerel and pack into a lunchbox. Just before eating, pour over the dressing, scatter over the sunflower seeds and add a grind of black pepper and extra dill.