Sunraysia

• ½ grapefruit with English honey
• 1 slice rye toast with butter and marmalade
• Tea or coffee

Handful of dried fruit e.g. cranberries, apricots, banana chips

• Feta and roasted pepper salad
• Two organic crispbread with peanut butter
• Mint Tea

Feta and roasted pepper salad.
30 mins preparation, 10 mins cooking. Serves 1

1 roasted red pepper from a jar
¼ cucumber
handful rocket leaves
1 clove garlic, thinly sliced
handful chickpeas from a can, rinsed and drained
handful olives, pitted
1 tbsp olive oil
juice of ½ lemon
2 tsp sesame seeds
110g/4oz feta cheese, cubed

Slice the pepper and chop the cucumber. Mix pepper, cucumber, rocket, garlic, chickpeas and olives together. Mix olive oil and lemon juice together, dress salad. Finish by adding feta cheese and sprinkling sesame seeds on top

Handful of walnuts

• Salmon fillet with a vinaigrette served with steamed asparagus, runner beans, okra and new potatoes.
• Sunraysia Pure Squeezed Carrot Juice

Salmon fillet with a vinaigrette sauce
20 mins preparation, 25 mins cooking. Serves 4

4 small salmon fillets
2 tbsp light olive oil
16 asparagus spears
20 okra with end removed
handful of pea shoots

For the sauce:
2 tbsp finely chopped shallots
150ml/5½ fl oz white wine vinegar
1 tsp grated lemon zest
50g/2oz unsalted butter

To make the vinaigrette, boil the shallots with the white wine in a small saucepan until reduced by half. Add the lemon zest and allow to infuse for a few minutes. Add a knob of butter and melt, leave the sauce to one side. Season the salmon with salt and freshly ground white pepper and fry skin-side down in a hot pan using the olive oil. Cook until the skin is nicely crisp and the fish is just cooked. This should take 5-8 minutes, depending on the thickness of the fillets. While the fish is cooking, slice the asparagus and leeks, steam the asparagus, okra and leeks until just tender. Mix in the pea shoots. Serve the salmon fillets with the sauce, vegetables and with new potatoes