Sunraysia

• Two slices wholegrain toast with scrambled eggs
• Large slice of melon
• Tea or coffee

Low fat yoghurt or soya yoghurt

• Tuna, bean and corn salad served with a slice of rye bread with butter
• Rooibos tea

Tuna, bean and corn salad.
10 mins preparation. Serves 2

125g can tuna, drained
165g can sweetcorn with peppers, drained
½ red onion
200g can cannelloni beans
2 handfuls mixed salad leaves
1tbsp olive oil
2 tsp lemon juice
pinch mild chilli powder
4 x oat cakes to serve

Mix the tuna with the sweetcorn, onion and beans. Season. Divide the salad leaves between 2 plates and pile tuna mix on top. Drizzle over the oil and lemon juice and sprinkle with the chilli. Serve with oat cakes.

Handful of red grapes and Sunraysia White Flesh Peach Crush

• Cous cous with Swiss chard and soya beans
• Glass of red wine

Cous cous with Swiss chard and soya beans.
10 mins preparation. Serves 2

1 onion
3 cloves garlic
1 tbsp olive oil
1 large bunch Swiss chard
250ml vegetable stock
650g/11/2 lbs ripe tomatoes
400g soya bean

Sauté the onion with garlic in the olive oil. Add the Swiss chard with the stock, cover and cook until it wilts down. Stir in the diced ripe tomatoes and soya beans. Season and cook for 5 minutes. Serve with cous cous