Minty carrot, pistachio & feta salas

Kcal 307, Protein 12g, Carbs 20g, fat  20g, Sat 6g,

Serves 6

• 2 tbsp olive oil,
• 500g carrots, halved and cut into chunks
• 400g can chickpeas, drained and rinsed
• 2 tsp ground cumin
• juice ½ lemon
• 1 tbsp clear honey
• small bunch mint, chopped
• 2 big handfuls spinach
• 100g bag shelled pistachios, roughly chopped
• 200g pack feta cheese, crumbled

1. 1.     Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.
2. 2.     Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.
3. Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over

Charred salmon with fennel & olive salad

446 kcalories, protein 33g, carbohydrate 6g, fat 32 g, saturated fat 5g,

Serves 4

• 2 large fennel bulbs
• 6 ripe tomatoes
• zest and juice 1 lemon
• 3 tbsp extra-virgin olive oil, plus extra to serve
• 100g black olives, pitted
• 1 tbsp capers, drained
• 600g piece salmon fillet, skin on and scaled (ask your fishmonger to do this)
• 1 tbsp vegetable oil
• 2 x 20g packs flat-leaf parsley, leaves roughly chopped

1. I get a fennel bulb Trim the fennel; then, using a mandolin or a very sharp knife, slice it as thinly as possible. Bring a large pan of salted water to the boil, and have a bowl of iced water ready. Tip the fennel into the pan, leave for 30 secs, then lift into the iced water with a slotted spoon.
2. Roughly chop the tomatoes. Put a sieve over a large bowl and squeeze the seeds and juice from the tomatoes with your hands. Get rid of the seeds but keep the juices ready to make the dressing. Add the lemon zest and juice, olive oil and a good pinch of salt to the tomato juices and stir well. Drain the fennel well and add to the bowl along with the olives, capers and the tomato flesh. Mix well, then set aside.
3. Heat oven to 180C/160C fan/gas 4. Cut the salmon into 4 fillets, rub well with the vegetable oil and season with salt and pepper. Heat a griddle or frying pan with an ovenproof handle, then cook the salmon, skin-side down, over a medium heat for 7 mins. There may be some smoke, but what is important is that the salmon is well charred so it has a bitter, crisp bottom and the flesh is sweet, soft and almost translucent inside. Now pop the salmon into the oven, still skin-side down in the pan, then roast for 3 mins until just cooked through.
4. Roughly chop the parsley and mix through the salad. Serve the salad on plates, then carefully lift the salmon from the pan and sit it on top, skin-side up.