Fresh lunches to satisfy your tastebuds

• 500g prawn cutlets
• 4 cloves of garlic, crushed
• 2 stalks spring onions finely sliced
• 2 tbsp ghee
• Salt & cracked black pepper to taste
• 2 tbs finely chopped flat leaf parsley

Salad

• 200g baby spinach or kale leaves
• Handful of chopped walnuts
• 30g Parmesan cheese – shaved

Dressing

• 4 tbsp olive oil
• 2 tbs red wine vinegar
• 1/4 tsp wholegrain mustard
• Salt & pepper to taste

1. Melt ghee in moderately hot pan and add garlic. Cook for 1 minute or until fragrant.
2. Add finely chopped spring onion and sauté for 1 minute.
3. Add prawns and sauté for 5-6 minutes until cooked – add a splash of white wine if you wish!
4. Season with salt & pepper and add chopped parsley.
5. Combine your salad dressing until emulsified and toss through the salad ingredients.
6. Plate salad and top with garlic prawns.
7. Season with extra black pepper and enjoy!

• 2 slices of bread of choice (we suggest sourdough, multigrain or rye)
• 2 eggs
• 2 tbsp white vinegar for poaching
• 1 small avocado
• 40g feta cheese
• 1/2 lime
• Salt & pepper to taste

1. Scoop avocado into a medium sized bowl and add lime juice. Mash with a fork until just combined. Season to taste with salt and black pepper.
2. Poach eggs by bringing a large pot of water to boil, then reducing the heat. Add 1 tbsp white vinegar, stir to create a vortex then gently drop one egg into the middle. Remove after three minutes and gently dab with a paper towel to remove excess water. Repeat with second egg.
3. Toast bread slices until golden.
4. To serve, spread the avocado mixture evenly onto both slices of bread. Add poached egg and top with crumbled feta. Enjoy!

• 2 bagels, halved
• 115g softened cream cheese
• 100g smoked salmon
• 4 sprigs of rocket leaves to garnish
• Ground black pepper to taste

1. Toast bagels until golden brown.
2. Spread cream cheese evenly on each slice then add smoked salmon and ground black pepper to taste. Garnish with a few sprigs of rocket leaves and dig in!