One list, five meals: Rocket and Smoked Salmon Salad

MONDAY

Fresh Tomato and Yellow Pepper Soup

Serves 4

Olive oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

2 sticks of celery, finely diced

2 carrots, finely diced

400g of ripe tomatoes, chopped

Juice of 2 oranges

150 mls of stock

1 yellow pepper, finely chopped

1 tin of cannellini beans, drained

Heat a dash of olive oil and sauté the onion very slowly with the lid on the sauce pan.

Leave on a low heat until completely soft and transparent. Add the garlic, celery and carrots and continue to cook slowly for another ten minutes.

Add half of the tomatoes, the orange juice, stock and some seasoning.

Simmer for about five minutes and then blitz with a soup gun until completely smooth.

Leave to simmer away gently while you prepare the rest of the vegetables.

Heat another dash of olive oil and fry the peppers gently for about five minutes; add the tomatoes and beans towards the end of cooking and season.

Add the vegetables to the soup and thin down with a little more stock if necessary.

TUESDAY

Greek Salad with Grilled Chicken

Serves 4

2 chicken breasts

The zest of 1 lemon

1 tbsp of white wine vinegar

2 tbsp of olive oil

A small bunch of dill, finely chopped

Romaine lettuce for 4

2 tomatoes, chopped

1 small cucumber, chopped

1 small red onion, very finely diced

1 handful of black olives, de stoned and halved

200g of feta, crumbled

Flatten out the chicken breasts and rub some oil, the lemon zest and seasoning into them.

Place under a medium grill on a baking tray for about 10 minutes a side, or until they are completely cooked through.

Slice when cool enough to handle.

Mix the vinegar, olive oil and dill together and season well.

Toss the lettuce, tomatoes, cucumber, onion and olives in the dressing until everything is coated.

Divide between four dishes and crumble the feta on top. Place slices of the chicken over the salad.

WEDNESDAY

Cheese and Tomato Crostini

Serves 4

4 small bunches of cherry tomatoes on the vine

2 cloves of garlic, finely chopped

1 tbsp of balsamic vinegar

A dash of olive oil

1 tsp of honey

1 tsp of chilli flakes

8 slices of good bread

Black olives, de stoned and chopped

8 slices of cheddar cheese

A few basil leaves, chopped

Toss the cherry tomatoes and garlic in the oil, vinegar, honey and chilli flakes.

Season to taste and place in a medium oven for about 12 minutes until the tomatoes are beginning to burst.

Remove the cherry tomatoes from the dish and save the juices.

Lightly toast the bread on both sides.

Pour the garlic and juices over each slice of bread.

Top with a slice of cheese and some olives.

Break each bunch of tomatoes into two and place them on top of the bread, place under a grill until the cheese melts.

Sprinkle some fresh basil on top and serve.

THURSDAY

Asian Haddock Parcels with Lemon Rice

Serves 4

Jasmine or basmati rice for 4

Juice and zest of 2 lemons

Stock

4 haddock fillets

3 tbsp of rapeseed oil

four handfuls of spinach

2 tsp of soy sauce

4 cloves of garlic, very finely chopped

A thumb-size ice of ginger, peeled and very finely sliced

A bunch of spring onions, very thinly sliced

A bunch of coriander, chopped — optional

Fry two cloves of garlic in a little oil in a large wide bottomed pan.

Fry until it is about to change colour.

Add the rice and lemon juice and cover with the stock.

Leave to bubble away on a low heat until the rice is cooked.

Top up with stock if necessary during cooking.

Drain when it is cooked and stir in the lemon zest and some seasoning. Set aside.

Place each piece of haddock on lightly oiled squares of tinfoil.

Place the spinach, soy sauce, the rest of the garlic, ginger and half of the spring onions on top.

Fold over the tinfoil to make a parcel out of it by bunching up the edges.

Bake in a medium oven until the fish is completely opaque — it should take about 15 minutes.

Serve the fish on top of the rice and sprinkle the rest of the spring onions and the coriander on top.

FRIDAY

Rocket and Smoked Salmon Salad

Serves 4

75g of natural yoghurt

1 tsp of mustard

Zest of 1 lemon and about 5 ml of the juice

A small handful of chopped dill

A small handful of chopped chives

Rocket for 4

A handful of watercress

About 8 radishes, thinly sliced

A handful of olives or capers, olives de stoned and chopped

4 slices of smoked salmon

Whisk together the yoghurt, mustard, lemon juice and zest until completely combined and smooth.

Add the dill and chives and season well.

Toss the rocket and cress in half of the dressing until lightly coated.

Arrange on four plates. Sprinkle the radishes and olives over the leaves.

Lay the salmon on top and drizzle a little more dressing over the whole lot.