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Pan fried Salmon with Beetroot Tzatziki

600g baby potatoes
4 x 150g boned salmon fillets
Spinach
1 lemon
1 carrot peeled and juliene

Tzatziki
Canned beetroot
Lemon juice
Pepper
½ cup Greek yoghurt
Olive oil

Dressing
1 Tbsp honey
2 Tbsp olive oil
¼ tsp chilli paste
Balsamic vinegar

Step 1. Cook (boil) potatoes until tender. Cover to keep warm. Set aside
Step 2. Steam carrots for 5 minutes, mix with baby spinach then toss in dressing of honey, olive oil, chilli paste and balsamic vinegar.
Step 3. Heat a large pan over medium-low heat. Season the fish with olive oil, lemon juice and salt and pepper. Raise the heat to medium-high.
Meanwhile start to mix tzatziki
Step 4. Place Salmon, skin-side up in the pan. Cook until golden brown on one side for about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired. About 3 minutes more.
Step 5. Serve on top of potatoes with beetroot tzatziki, and a side of steamed spinach.

For a quick, homemade beetroot tzatziki, add 1 finely chopped, canned beetroot bulb with some lemon juice, pepper and Greek yoghurt.

Raspberry and Coconut Ice-cream Sundaes

Ingredients
250g frozen blueberries, thawed
2 Tbsp icing sugar
4 scoops low-fat vanilla ice cream
2 Tbsp desiccated coconut

Method
Step 1. To make sauce, place a saucepan over a medium heat. Simmer 2 tbsp water with 1 ½ cups blueberries and sugar for 2-3 minutes or until berries are soft
Step 2. Remove from heat, process in food processor, until smooth. Sieve, discarding seeds.
Step 3. Divide ice cream among 4 serving glasses. Drizzle with sauce. Serve with coconut and remaining berries.