Super quick and tasty salmon, creamy vegetables and quinoa. Serves 2. Perfect midweek dinner.

Ingredients1 large jarCooked peeled prawnsCooked quinoaA few cherry tomatoesA few cucumber chunksWatercress saladSpiraled zucchini (optional)A few broad beans3 tbs olive oil1tbs lemon juice1tbs honeySea salt and black pepper MethodIn a mason jar, put all the dressing ingredients, close the lid and shake well.Open the jar and start layering the salad on the top of the dressing, making sure that quinoa goes first (at the bottom) and the watercress salad last on the top to avoid contact with the dressing and wilting.

Ingredients80ml soy sauce50ml honey1tsp dried garlic1/2 tsp five spice mix2 tsp sesame seedsabout 1 tsp fresh ginger grated2 tbs sesame oil2 pack choi sliced4 spring onion dicedabout 8 babycornabout 10 mushrooms slicedcooked quinoa to serve2 skinless chicken breast MethodPlace each chicken breast in a cling film and wrap well. Drop it in a pan of boiling and poach for 20/25 minutes (simmer).Meanwhile, mix all of the sauce ingredients in a bowl and set it aside.Stir fry the vegetables with sesame oil on high heat. At the very end pour in the half of the sauce and mix well.Remove the chicken...

Ingredients2 Cloves Garlic1 Small Red Onion1 handful of fresh Parsley1 Cup of cooked Quinola or 1 cup of the Express1 Egg1 Teaspoon coriander MethodFinely chop the garlic, parsley and onion, then add all of the ingredients and mix together thoroughly.Make small balls with the mixture and place on a baking tray.Pop the tray in a preheated oven at 150 degrees and bake for 25 minutes or until golden.Serve warm in pittas with salad, hummus and tahini.