Feed your mind

Serves two

Ingredients:
2 turkey steaks
3 tbsp light oil
200g leafy green baby spinach or watercress, washed
1 tbsp peanuts, chopped
Juice of one lime
2 tsp Thai fish sauce
2 tsp white wine vinegar
1 clove garlic, crushed
1 tsp grated root ginger
1 tsp sugar
1 red or green chilli, sliced into rings and deseeded

Method:
Rub the turkey steaks with a little oil and fry on a hot ridged grill pan for 3-4 minutes each side or until done and well marked with grill lines. Allow to cool then slice into thin strips.

To make the dressing, combine all the ingredients in a screw top jar and shake well. Pour the dressing over the turkey and leave for a few minutes to marinate.

Serve the turkey on a bed of spinach or watercress and sprinkle with the peanuts.

Salmon with Fresh Peas and Lemon Pasta

Serves 2

Ingredients:
2 salmon fillets, skinned
Olive oil
Sea salt and black pepper
One lemon
200g fresh tagliatelle pasta 2 heaped tbsp Greek yoghurt
100g (3 3/4 oz) fresh or frozen peas
1 tbsp chopped fresh chives

Method:
Rub the salmon with a little oil, season with salt and pepper and pan-fry over a high heat - about 3-5 minutes each side, depending on thickness - until done and well coloured. Remove the pan from the heat and squeeze over juice from half the lemon. Break the salmon into chunks.

While the salmon is frying, cook the pasta in boiling water for 1-2 minutes, then tip in the peas and continue cooking another minute or so until the pasta is al dente and the peas just cooked. Drain, and then toss through the yoghurt, herbs, seasoning and finally the salmon, taking care not to break up the chunks too much. Taste and squeeze over more of the lemon juice if needed. Serve with a fresh green salad.