Get ready to glow THIS SUMMER

Breakfast

All serve two

Breakfast banana split

Arrange 2 medium bananas, peeled and sliced lengthwise, on a plate. Top with 6tbsp natural yoghurt, then layer with 1 kiwi fruit, sliced; 8 strawberries, halved, and 12 raspberries. Sprinkle over 8 walnut halves, chopped.

Sunshine wraps

Warm 2 wholemeal wraps, then spread each with 1tbsp cream cheese. Top with 2 medium tomatoes, cut into 8 segments each; 6 black olives, chopped, and a handful of rocket. Roll and cut in half.

Peach toast

Spread 2 slices of wholegrain bread, toasted, with 2tbsp cream cheese. Top with 2 peaches, thinly sliced. Drizzle over 1tsp honey and sprinkle

on a pinch of cinnamon and 1tsp chia seeds (optional).

Avocado and egg toast

Boil 2 large eggs. Add 1tbsp lemon juice to half a ripe mashed avocado and season. Divide the avocado between 2 slices of wholegrain bread, toasted, and top with the eggs, sliced, and a tomato, sliced.

Pineapple delight

Split 430g tin of pineapple chunks in natural juice into 2 dishes, reserving a few chunks for the top. Spoon 200g natural yoghurt onto the fruit. Top with the remaining pineapple and sprinkle on 30g whole almonds, roughly chopped.

Lunch

All serve 2

Salmon Niçoise

120g new or salad potatoes 2 x 125g salmon fillets 1tsp oil 100g fine green beans 1 egg 10 black olives

Balsamic vinegar

1 Preheat the oven to 150°C/gas 2.

2 Boil the potatoes in salted water for 15-20 mins, depending on their size. Drain and keep hot.

3 Season the salmon and line a baking tray with parchment paper rubbed with olive oil. Place in the oven and bake for up to 8 mins – check as the thickness and cut of the salmon will alter the cooking time.

4 Cook the green beans in salted boiling water, this will take 5-8 mins. After boiling, drain and keep hot.

5 Boil your egg. You want it soft-boiled, so boil for only 3 mins. Put in cool water, so you can peel it easily when the dish is ready to assemble.

6 Now, stack the potatoes and green beans and add the olives. Balance the salmon on top and add half the egg. Finish with a drizzle of balsamic vinegar.

Avocado chickpea pittas

200g can of chickpeas, drained and rinsed

2tbsp olive oil

2tsp ground cumin ½ avocado

2tsp lime juice

2 pitta breads

8 cherry tomatoes, halved

A handful spinach leaves

1 Preheat the oven 220˚C/gas 7.

2 Toss the chickpeas in the oil and cumin and roast for 10 mins, until crispy.

3 Mash the avocado with the lime.

4 Warm the pitta, then fill with the mashed avocado, the roasted chickpeas, tomatoes and spinach and season.

Loaded sweet potatoes

2 medium sweet potatoes

1tbsp olive oil

100g fresh spinach

1 garlic clove, minced

2tbsp cream cheese

2tbsp dried cranberries

8 walnuts, chopped

1 Microwave the potatoes for 12-15 mins, until soft all the way through, or bake in the oven for 45 mins.

2 Heat the oil in a frying pan over a medium heat and sauté the spinach until wilted. Add the garlic, cook for a further 5 mins, then season.