This is an easy to make, super healthy and quick mid week meal. Serve with seasonal vegetables of your choice and enjoy the balance of sweet, salty and creamy.

For the Salmon:

4 Salmon fillets

Salt and pepper to taste

Juice of ½ lemon

Olive oil

Butter to fry

For the Sauce:

1 lemon

1 cup cocowow coconut yoghurt

1 ½ cups chopped cucumber

3 tablespoons minced shallots

2 tablespoons chopped parsley

2 tablespoons chopped fresh mint

2 tablespoons fresh dill

2 tablespoons fresh basil

pinch of red pepper

Sprinkle the salmon fillets generously with salt and pepper, and a squeeze of lemon juice

Coat the bottom of a large, heavy-bottomed pan with oil, add a couple tablespoons butter and place over medium-high heat. Once the oil is hot and the butter is melted, add the salmon fillets, skin side down. Cook, without moving, until the sides are cooked just past halfway up the fillets. Flip and cook, without moving, until the sides are fully cooked, then remove from the heat for medium-rare. Serve warm

Combine all the ingredients for the sauce and serve dolloped on top of the salmon with vegetables of choice.

Serves 4

INGREDIENTS

• 350g small berries (2 punnets), like blueberries and raspberries
• 2 teaspoons sugar (optional)
• Dash of sea salt
• 2 tablespoons + ¼ cup honey (to taste)
• 2 cups cocowow coconut yoghurt
• ½ small lemon, juiced

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar, a dash of sea salt and 2 tablespoons honey. Pour the berries onto the prepared baking sheet and arrange the berries in a single layer. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2. While the fruit is roasting, blend together the cocowow coconut yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (keep in mind that the berries will be very sweet). Add more lemon juice if you want tart popsicles.
3. Let the berries cool for at least ten minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together (for a marbled effect, do not mix thoroughly).
4. Use the spoon to transfer the coconut yogurt blend into the popsicle mould and insert popsicle sticks. Freeze for at least four hours. When you’re ready to pop out the popsicles, run warm water around the outsides of the moulds for about ten seconds and gently remove the popsicles. Enjoy immediately.

NOTES

• Inspired by cookieandkate.com
• Yields 8 popsicles

An easy to make, perfect breakfast or snack using delicious coconut yoghurt and bursting with flavour pomegranate seeds! Of course if pomegranates aren’t in season, you can substitute with berries, stewed apple or rhubarb, or any fruit of your choice. You can also get creative with additional toppings, our favourites are chia seeds, pumpkin seeds or shavings of dark chocolate to add a decadent kick.

INGREDIENTS

• 1 cup cocowow coconut yoghurt
• 1 tablespoon of Manuka honey
• ½ pomegranate worth of seeds
• Additional toppings as desired

INSTRUCTIONS

1. Combine the yogurt and the honey in a small bowl. Whisk to blend thoroughly.
2. Using a glass or bowl of your choice, spoon in 1/3 of the the yogurt-honey mixture. Top with 1 tablespoon of the pomegranate seeds. Repeat the layering process again with the remaining yogurt, and pomegranate seeds. Garnish with additional toppings of your choice and enjoy!

Serving size: 1 parfait