TROUT WITH WALNUTS AND WALDORF SALAD

SERVES 4 KEEP ON TRACK per serving FAT 43 G CARBS 14 G PROTEIN 26 G

This recipe uses half an apple because you need the natural sweetness in the salad. You could leave it out or substitute it with blueberries.

FOR THE TROUT

2 medium trout, cleaned salt

100 g butter

50 g walnuts, toasted lightly and chopped coarsely

2 garlic cloves, chopped finely 1 spring onion, chopped finely zest of 1 lemon

FOR THE SALAD

5 ml (1 tsp) Dijon mustard

60 ml (¼ cup) buttermilk

60 ml (¼ cup) double-cream plain yoghurt juice and zest of 1 lemon salt

½ apple, cored and cubed

50 g walnuts, lightly toasted 2 celery sticks, sliced thinly

1 head of cos or Romaine lettuce, washed and sliced thinly

1. Preheat the oven to 200°C. Line a baking sheet with baking paper.

2. Place the trout on the prepared baking sheet and season the cavities with salt. Set aside.

3. Combine the butter, walnuts, garlic, spring onion and lemon zest in a small bowl and mix well. Stuff each trout cavity with half of the walnut butter. Place in the oven and cook for 15 minutes.

4. Meanwhile, make the dressing. Place the mustard, buttermilk and yoghurt in a small bowl and whisk.

Squeeze in the lemon juice and add the zest, mix well, then season to taste.

5. Combine the rest of the salad ingredients on a platter, drizzle dressing over and toss. Serve the trout with the salad.

AVOCADO HUMMUS WITH HALLOUMI FRIES SERVES 4 KEEP ON TRACK per serving FAT 40 G CARBS 13 G PROTEIN 14 G FOR THE AVOCADO HUMMUS

250 g baby marrow, roughly chopped

2 ripe avocados, peeled and pitted juice and zest of 1 lemon 1 jalapeño pepper or green chilli, chopped coarsely

45 ml (3 tbsp) tahini salt

FOR THE FRIES

150 g halloumi, sliced into strips 45 ml (3 tbsp) olive oil juice of 1 lemon

TO SERVE

handful of coriander leaves 1 lime, cut into wedges

1. Place all ingredients for the hummus in the bowl of a food processor and blend until smooth. Adjust the seasoning and blend again. Scoop into a serving bowl.

2. Heat the oil in a non-stick frying pan over medium heat. Fry the halloumi, turning once, until golden. Lift out of the pan with a spatula and drain on paper towel. Drizzle with lemon juice and serve immediately with avocado hummus, coriander leaves and lime wedges.

SPEEDY SALMON CURRY SERVES 4 KEEP ON TRACK per serving FAT 70 G CARBS 13 G PROTEIN 43 G

4 salmon fillets (about 150 g each), skin on salt

60 ml (¼ cup) olive oil

1 onion, peeled and chopped finely

100 g red curry paste

10 ml (2 tsp) fish sauce juice of 1 lime

1 x 400 ml tin coconut cream

TO SERVE

200 g green beans, steamed 2 spring onions, sliced thinly 1 long red chilli, sliced thinly handful of coriander leaves 1 lime, quartered

1. Season the salmon fillets with salt and rub salt into the skin. Heat half of the oil in a large nonstick frying pan over medium-high heat. Place salmon fillets in the pan skin-side down. Cook for 3 minutes on each side or until cooked to your liking. Transfer to a plate.

2. Heat the remaining oil in the pan over medium-high heat. Add the onion and cook until soft. Add the curry paste and cook, stirring, for 1 minute. Add the fish sauce, lime juice and coconut cream; stir through. Bring to a boil, then reduce the heat to low and simmer for 10 minutes or until the sauce has thickened slightly.

3. Add the salmon back into the pan with the curry sauce and heat through. Serve with steamed green beans, spring onion, chilli, coriander leaves and lime wedges.