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Warm lamb salad
Serves 4

Ingredients
250g mixed salad leaves (rocket, baby spinach)
2 lebanese cucumbers sliced thinly
1 red onion, sliced
1 red capsicum, seeded and sliced
2 tablespoon chopped mint
4 tablespoon chopped coriander
500g lamb back strap

Dressing
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoon extra virgin olive oil
1 teaspoon fish sauce
1 teaspoon honey
2 garlic cloves, crushed and sliced
Instructions

1. Combine salad leaves, cucumber, onion, capsicum, mint and coriander in a bowl and toss lightly.

2. Make dressing by whisking together soy sauce, lemon juice, oil, sauce, honey and garlic in a jug.

3. Preheat char grill on high. Cook lamb for 3-4 minutes each side, until cooked to taste. Rest, covered for 5 minutes. Slice the lamb and toss it through salad with dressing.

Tips: you can substitute the lamb for chicken or beef if you don’t like lamb. Rice noodles can also be added to salad if you want to.

Rocket, Haloumi, and Almond Salad
Serves 4
Most great fruits like mangoes are in season through summer, so make the most of them with this simple rocket salad with mango or your favorite fruit, almonds and grilled haloumi.

Ingredients
2 tablespoons of Extra-Virgin Olive Oil
120g haloumi cheese, sliced into 1cm-thick pieces
250g fresh rocket leaves
1 cup of fresh fruit (mango, watermelon etc)
½ cup almonds, chopped
2 individual shallots, peeled, thinly sliced
3 tablespoons of balsamic vinegar

1 teaspoon Cajun Seasoning

Instructions
Place oil in a fry pan over medium-high heat. Cook the haloumi for 1-2 minutes each side until golden brown. Transfer to a plate and slice each piece into three. Cover haloumi with foil and keep warm.

Place the rocket, sliced fruit, almonds and shallots in a large bowl. Add haloumi and gently mix the salad together. Drizzle dressing and Cajun seasoning over the salad and season to taste with salt and pepper.

Any Leftover haloumi is best stored in an airtight container in the fridge and used within 7 days.

Here is another delicious recipe for your to try!

Salmon with sesame greens & ginger-soy dressing

Ingredients;

4 (125g each) salmon fillets

¼ cup soy sauce

1tsp. honey

2 tsp. grated fresh ginger

1 tsp. sesame oil

1 tbs. sesame seeds, toasted

Serve with gai lan and brown rice.

Method;

Toast sesame seeds.

In a non-stick pan, fry salmon on high heat for 2-3 mins. Turn and cook for 1-2 mins for medium or until cooked to your liking.

While salmon is cooking, combine soy sauce, honey, ginger and sesame oil in a bowl. Stir until combined. Adjust the sauce if required.

Serve with steamed gai lan and brown rice. Spoon over sauce and sprinkle over toasted sesame seeds.

Note; the gai lan can be replaced with any steamed green veggies. Try some bok choy, broccolini, broccoli, asparagus or green beans.

We hope you enjoy, and a big thank you to our Boot Camp and Yoga student Danielle for this great recipe.

Have fun in the kitchen!

Thank you to the lovely Danielle from our Boot Camp and Yoga who has sent through some of her favourite recipes that are delicious, healthy and easy to make.

We will be posting these over the next couple of weeks so stay tuned!

Danielle says that this poached chicken recipe is a good one to make for multiple people for lunch, because it is really easy and you can take it on a picnic as it travels well and tastes good cold.

Enjoy!

Ingredients:

1 cup (200g) quinoa

1 1/2 cups (375ml) gluten-free chicken stock

4 x 170g chicken breast fillets

2 tablespoons extra virgin olive oil

1/4 cup (35g) pepitas (pumpkin seeds)

1 tbs lemon juice

1/3 cup homemade basil pesto

1 bunch broccolini, trimmed, blanched

Method;

Place quinoa and stock in a saucepan over medium heat. Bring to the boil, then cover and simmer for 15 minutes until tender. Remove from heat and stand, covered, for 5 minutes, then fluff with a fork.

Meanwhile, place chicken in a pan of simmering, salted water. Simmer gently for 5 minutes, then remove from heat, cover and stand for 15-20 minutes until cooked through. Remove from the liquid.

Heat 1 tablespoon oil in a small pan over high heat; add pepitas, then cook, stirring, for 1-2 minutes until golden.

Shred the chicken and toss in a large bowl with lemon juice and remaining 1 tablespoon oil. Season, then add the remaining ingredients and toss to combine. Transfer to a platter and serve.